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Pork Chops with Dijon Mushroom Sauce

August 17, 2010

A thick pork chop with a creamy Dijon sauce with some added mushrooms should please any “pork” lover.  Cooked this way you should retain the tender, sweet pork chop you would be happy to serve to any special guest, or yourself.  By searing the chops first to the desired amount of grilling you want will keep the juices in the meat, and then cooking slowly at a lower temperature will keep your chops extremely tender and flavorful.


Pork Chops with Dijon Mushroom Sauce


  • 2 Thick Pork Chops (bone-in)
  • 1/2 lb. Mushrooms (sliced)
  • 1 T. Olive Oil
  • 4 T. Butter
  • 1-2 T. Dijon Mustard
  • 1/2 C. Heavy Cream
  • Salt
  • Freshly Ground Pepper
  • Fresh Parsley (for garnish) 


  • Melt 2 T. butter in a medium skillet over medium heat and add mushrooms
  • Saute mushrooms and then remove from skillet and set aside
  • Salt and pepper both sides of pork chops
  • Add 2 T. butter and the olive oil to the skillet
  • Sear pork chops on both sides until browned, remove pork chops and set aside
  • On medium low add the cream and mustard to the same skillet and stir thoroughly while heating to a boiling point
  • Lower the heat and add in the mushrooms and pork chops and simmer until thoroughly cooked (about 15-20 minutes)
  • Serve on heated plates and garnish with parsley

(Serves 2)

Adapted from “The Miami Herald”

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