Pork Chops With Dijon Sauce

It’s getting a little cooler outside finally. I love the summer, but I love fall even more. I cook soups and stews all year round, but it seems like more fun when it gets chilly out.  This pork chop recipe is typically a fall recipe, but I made it last night for my family, and we all loved it.


What you’ll need:

  • 4 pork chops (at least one inch thick)
  • 1 tbsp butter
  • 1 tbsp canola oil
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard

salt and pepper to taste


Heat the oil in a Dutch oven or heavy sauce pan, then melt the butter in the oil. Sprinkle salt and pepper on the pork chops. Brown the pork chops, then set aside. Add the green onions to the pot and cook them for about 5 minutes.

Add the wine and bring to a boil, scraping the brown bits off the bottom of the pot. Stir in the stock and return the chops back to the pot. Simmer for 20 minutes. Remove the chops and keep warm. Reduce sauce by boiling for 2 minutes. Add cream and mustard. Serve with any kind of potatoes.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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