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From the Farm Kitchen – Pork Chops with Dijon Pan Sauce

Bone – In Pork Chops with Dijon Cream Sauce

Bring your regular pork chops to a whole new level with this flavorful mustard cream sauce. These bone – in pork chops topped with rich creamy goodness are pan-fried and finished in the oven. How good does this sound? Add it with your favorite fall vegetable or even better, blackened grits like these from Anson Mills – a fan favorite no doubt! Remember to always shop local when you can – our pastured raised chops are the perfect protein for this dish, with each pack having two chops. Want to ditch the bone? Try our boneless chops, perfect for a lighter fare. 


For the Pork Chops

For the Mustard Cream “Pan” Sauce

  • 1 tbsp butter
  • 1 cup chicken broth – I used low sodium
  • 2 tbsp whole grain dijon mustard
  • 1 cup heavy cream
  • ½ tsp salt, or to taste

Cooking Instructions

  1. Preheat the oven to 425 degrees.
  2. Generously season pork chops with salt and pepper on both sides.
  3. In a large skillet over medium heat. Drizzle oil into the pan.
  4. Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  5. To prepare the sauce, add butter to the pan. 
  6. Add chicken broth. We love this one from kettle & fire. Whisk in dijon mustard, then cream. Stir in salt and pepper.
  7. Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
  8. Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
  9. Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

Note – If you are using really thick bone in pork chops, they will retain a lot of moisture. Be sure to reduce the cooking time if using a thinner chop.

Bon appétit!