Print

Easy Juicy Boneless Pork Chops Recipe with Dijon Herb Pan Sauce You’ll Love

easy juicy boneless pork chops - featured image
Print Recipe

A quick and easy recipe for juicy boneless pork chops served with a tangy Dijon herb pan sauce, perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 4 boneless center-cut pork chops, about 1-inch thick
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ cup (120 ml) low sodium chicken broth
  • ¼ cup (60 ml) heavy cream or half-and-half (can substitute coconut cream for dairy-free)
  • 1 teaspoon lemon juice

Instructions

  1. Pat the pork chops dry with paper towels to remove moisture. Season both sides generously with salt and pepper. (5 minutes)
  2. Heat a heavy skillet or cast iron pan over medium-high heat and add olive oil. Heat until shimmering but not smoking. (3 minutes)
  3. Add pork chops to the pan without crowding. Cook about 4-5 minutes on the first side until a deep golden crust forms, then flip and cook another 3-4 minutes. (8-10 minutes total)
  4. Check for doneness using a meat thermometer; pork chops should reach 145°F (63°C). If not done, reduce heat to medium-low and cook a bit longer, flipping occasionally. (2-3 minutes)
  5. Remove chops from pan and transfer to a plate. Tent loosely with foil and let rest while making the sauce. (5 minutes)
  6. Lower heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté until fragrant, about 30 seconds.
  7. Stir in Dijon mustard, fresh thyme and parsley, and chicken broth. Let sauce simmer gently to reduce slightly, about 2-3 minutes.
  8. Add cream and lemon juice, simmer 1-2 more minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper. (3 minutes)
  9. Serve pork chops immediately topped with the Dijon herb pan sauce. Garnish with extra fresh parsley if desired.

Notes

Pat pork chops dry before cooking to get a golden crust. Use a meat thermometer to avoid overcooking. Rest chops after cooking to keep them juicy. If pan sauce is too thin, thicken with a cornstarch slurry. For gluten-free, ensure broth is gluten-free. Cream can be swapped with coconut cream for dairy-free. Optional oven finish for thicker chops: sear then bake at 400°F for 5-7 minutes.

Nutrition

Keywords: boneless pork chops, Dijon mustard, pan sauce, quick dinner, easy pork recipe, juicy pork chops, herb sauce

Find it online: https://tinastirs.com/easy-juicy-boneless-pork-chops-recipe-with-dijon-herb-pan-sauce-youll-love/