For extra flavor, consider marinating the pork chops for at least 30 minutes (or up to overnight) in a mixture of olive oil, Dijon mustard, garlic, and herbs. If you don't have a cast iron skillet, you can sear the pork chops in a regular skillet and then transfer them to a baking dish for the oven. Adjust the amount of Dijon mustard to your taste preference. Serve with roasted vegetables, mashed potatoes, or a simple green salad for a complete and satisfying meal.
Cast Iron Skillet Pork Chops with Dijon Sauce
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS18
Sizzle up succulent, perfectly seared pork chops in your cast iron skillet, finished with a luxurious, tangy Dijon sauce. This is a simple yet elegant dish is surprisingly quick to prepare and guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol145 mg
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Fiber1 g
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Protein25 g
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Saturated Fat19 g
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Sodium634 mg
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Sugar2 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). (5 minutes)
02
StepPat the pork chops dry with paper towels. Score the fat along the side of each chop to prevent curling during cooking. Season both sides generously with garlic powder, onion powder, salt, and pepper. (5 minutes)
03
StepHeat 1 1/2 tablespoons of butter and olive oil in a large cast iron skillet over medium-high heat. Once the butter is melted and the skillet is hot, carefully place the pork chops in the skillet. (2 minutes)
04
StepSear the pork chops for about 2-3 minutes per side, until a golden-brown crust forms. Transfer the skillet to the preheated oven. (6 minutes)
05
StepBake in the preheated oven until the pork chops are cooked through and no longer pink in the center, about 10-15 minutes. An instant-read thermometer inserted into the thickest part of a chop should read 145°F (63°C). (15 minutes)
06
StepWhile the pork chops are baking, prepare the Dijon sauce. Carefully pour off all but 2 tablespoons of fat from the skillet. Reduce the heat to medium. Add the sliced onion and cook until softened and translucent, about 4-5 minutes. (7 minutes)
07
StepPour in 1/2 cup of the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half. Add the remaining wine and chicken broth. Bring back to a simmer and reduce by half again. (8 minutes)
08
StepStir in the heavy cream. Bring back to a gentle boil and cook until the sauce has thickened slightly, about 2-3 minutes. (5 minutes)
09
StepRemove from heat and whisk in the remaining 1 1/2 tablespoons of butter and the Dijon mustard until smooth and emulsified. Stir in the chopped fresh parsley. (3 minutes)
10
StepRemove the pork chops from the oven. Top each chop generously with the Dijon sauce. Serve immediately with your favorite sides.
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Janet Bartoletti
Jun 19, 2025I didn't have any white wine on hand, so I substituted it with apple cider vinegar. It still turned out great!
Nola Boehm
Jun 11, 2025This is now my go-to recipe for pork chops. It's quick, easy, and delicious.
Michel Goldner
Jun 7, 2025I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser.
Stan Cassin
May 28, 2025The sauce is also amazing on chicken and salmon. I highly recommend trying it!
Maymie Maggioharber
May 14, 2025This recipe is a game changer! The pork chops were so tender and juicy, and the Dijon sauce was absolutely divine. My family loved it!
Drake Kuhic
May 3, 2025I was a bit skeptical about the mustard, but it wasn't overpowering at all. The sauce was creamy and flavorful, and it paired perfectly with the pork chops.
Waldo Dickens
Apr 26, 2025I added a pinch of red pepper flakes to the sauce for a little bit of heat. It was a nice addition.