Pork Chops with Dijon Herb Sauce


These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

I have been making this recipe for years from an old Food and Wine cookbook. My husband is not the biggest fan of pork chops, but loves them prepared this way. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden.

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor! These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

This recipe was first posted back in 2008, here’s the old photo:

I’ve updated this because truest me, you’ll want to try them!

Pork Chops with Dijon Herb Sauce

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

Ingredients:

  • 1 tsp butter
  • 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 3 tbsp chopped onion
  • 3/4 cup chicken stock or broth
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh herbs like parsley, chives

Directions:

  1. In a large skillet melt the butter over moderately low heat.
  2. Season the pork with salt and pepper.
  3. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
  4. Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.
  5. Stir in the mustard, herbs, and 1/8 tsp pepper.
  6. Put the chops on a platter and pour the sauce over the meat.

Food and Wines says it is OK if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. (Don’t overcook or they will become dry.)

Nutrition Information

Yield: 4 servings, Serving Size: 1 chop with sauce

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 6
  • Calories: 180
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 86.5mg
  • Sodium: 400mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0.5g
  • Protein: 29g

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2017-10-05 15:23:00 – Source: skinnytaste.com

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