Description
Pork loin chops are browned with garlic and fresh herbs, then simmered in a velvety gravy of heavy cream and Dijon mustard infused with rosemary and thyme. This practical weeknight recipe combines protein and sauce in one skillet for easy cleanup and bold, savory flavors in about 25 minutes. Excellent over rice or polenta.
Cultural Background
This dish draws from classic French culinary traditions, particularly from the Burgundy region where Dijon mustard originates and pork chops are traditionally paired with mustard-cream sauces often including white wine or broth. The combination of pork, Dijon mustard, and cream reflects French bistro-style cooking that emphasizes simple pan sauces to elevate everyday proteins. Techniques like searing meat and building a velvety gravy in the same skillet are rooted in European one-pan methods for efficient home cooking.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 4 pork loin chops (about 1-inch thick, bone-in or boneless)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
Instructions
- Pat the pork loin chops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 5-10 minutes while you prepare other ingredients.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes. Add the pork chops and sear for 3-4 minutes per side until golden brown (internal temperature should reach about 130-135°F at this stage). Remove the chops to a plate and tent loosely with foil.
- Reduce heat to medium and add the minced garlic, thyme, and rosemary to the same skillet. Cook for 30-60 seconds until fragrant, stirring constantly to avoid burning the garlic.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes to reduce slightly.
- Stir in the heavy cream and Dijon mustard until fully combined and smooth. Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Return the pork chops to the skillet, spooning the gravy over them. Continue simmering for 3-5 minutes until the chops reach an internal temperature of 145°F (use an instant-read thermometer for accuracy). The sauce will continue to thicken as it cools slightly.
- Remove from heat, taste the gravy, and adjust seasoning with additional salt and pepper if needed. Let the chops rest in the gravy for 2-3 minutes before serving.
Tips
- Use a meat thermometer to avoid overcooking the pork, which can become dry; pull at exactly 145°F as carryover heat will finish the cooking.
- Do not let the cream sauce boil vigorously after adding it, as it may separate or curdle; maintain a gentle simmer instead.
- For a lighter version, substitute half-and-half for heavy cream or add a splash of white wine when deglazing the pan.
Nutrition
Calories: 480
Protein: 35g
Carbs: 4g
Fat: 36g