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Creamy Dijon Pork Chops

The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. —Janet Briggs
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    4 servings


  • 4 bone-in pork loin chops (1/4 to 1/2 inch thick)
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup dry white wine
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard


  • In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm.
  • In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

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  • Patrisha11
    Oct 25, 2017

    If I made these again, I noted that I would braise them after browning because we like our pork chops more tender. The sauce is excellent.

  • lurky27
    Mar 11, 2010

    These pork chops are amazing! We used boneless 1-inch thick chops and doubled the sauce ingredients. So good!~ Theresa

  • twentymilehike
    Nov 3, 2009

    This sauce is fantastic for an easy dinner!! I used thick cut pork chops and baked them with the onions on top instead, but it's the sauce that makes it!