These Dijon mustard pork chops are crispy, savory, and juicy, smothered in a creamy, zesty sauce with bacon, leafy greens, and parmesan. Yes, it’s as delicious as it sounds! Even better, have this one-pan dinner on the table in 30 minutes.
Pork chops are juicy, flavorful, and so versatile. From my saucy smothered pork chops to cream of mushroom pork chops and these awesome tomahawk pork chops, I have a recipe for any night of the week!
After a busy week of traveling to the Southwest for a work trip, nothing felt better than getting back home to my girls—who, of course, wanted mama’s food ASAP. We all basically demanded something quick, comforting, and yummy, and these creamy, garlicky mustard pork chops are exactly what my week needed. Juicy pan-seared pork chops smothered with a creamy Dijon sauce with crispy bacon, leafy greens, garlic, and parmesan? Need I say more?? This pork chops recipe cooks in one skillet, and it’s completely packed with flavor. Just add a side of white rice and the whole meal is ready in 30 minutes!
Why I Love This Dijon Mustard Pork Chops Recipe
- Ready in 30 minutes. I try to stick to a 30-minute-or-less rule when it comes to weeknight dinners. These mustard pork chops never fail!
- Lots of flavor. This recipe is all about the creamy Dijon sauce. After cooking the chops and bacon, I turn the leftover bits in the pan into the dreamiest pan sauce that’s jam-packed with smoky, savory, zesty flavor.
- Easy method. Once I mastered how to cook pork chops on the stovetop, it’s been meal after delicious meal featuring juicy, boneless, or bone-in chops. This pan-searing method is quick, simple, and versatile. Perfect for customizing with more amazing sauces!
Ingredients You’ll Need
I don’t have to go far into my fridge or pantry to find the ingredients below, which is another reason this pork chops recipe earns major brownie points. I’ve included some notes on what you’ll need here. Scroll down to the printable recipe card after the post for the full list with amounts and instructions.
- Pork Chops – These can be boneless or bone-in pork chops, 1/2″ to about 1” in thickness. Keep in mind that bone-in chops need longer to cook.
- Bacon – Any kind of bacon, diced up. You could also use diced leftover ham.
- Olive Oil, Salt, and Pepper – For seasoning and searing. Feel free to swap olive oil for your preferred cooking oil.
- Butter – Salted or unsalted. You could also use olive oil.
- Herbs – I use a combination of freshly minced garlic, dried thyme, rosemary, and basil. If you replace the dried herbs with fresh ones, you’ll need about 3 times the listed amounts in the recipe card.
- Chicken Broth – You could also use vegetable broth or dry white wine, like Chardonnay.
- Heavy Cream – If you need to substitute heavy cream, I recommend half-and-half or evaporated milk. Whole milk has a lower fat content and tends to split at high temperatures.
- Mustard – I love the mild, creamy flavor of Dijon mustard in this sauce. That being said, you can make these mustard pork chops with yellow mustard or English mustard if you’d like.
- Parmesan Cheese – Freshly grated is best, but you can also use the store-bought kind.
- Baby Spinach – Fresh or frozen. If you’re using frozen spinach, thaw it completely and drain the excess liquid.
- Parsley – For garnish. You could also use a sprinkle of any of the dried herbs from earlier.
How to Make Mustard Pork Chops
Pork chops are quick, very easy to make, and super juicy, as long as you pay attention to the cooking time. Too much time in the skillet will result in dried-out meat, but if you sear the chops for about 5 minutes per side as I do in this recipe, they turn out perfectly every time!
- First, cook the pork chops. Season them with salt and pepper, then sear the chops in a skillet to get a nice, golden crust on both sides. You could also cook the pork chops in the air fryer. Afterward, move them to a plate.
- Cook the bacon. In the same skillet, fry the bacon until it’s crispy, then set the bacon aside as well. Leave the bacon fat in the skillet (fat = flavor!).
- Sauté the herbs. Next, melt butter in the pan and add the garlic and dried herbs. Cook until the garlic is fragrant.
- Deglaze the pan. Pour broth into the pan and use a spatula to deglaze the bottom, scraping up the stick-on bits (this adds even more flavor!). Let the broth simmer and reduce for a few minutes.
- Add the sauce ingredients. Now, stir in the heavy cream, Dijon mustard, salt, and pepper. Gently simmer the sauce to thicken, then fold in the parmesan cheese and spinach.
- Put it all together. Lastly, tuck the chops back into the skillet with the sauce. Once heated through, serve your mustard pork chops garnished with parsley, and dig in.
How to Tell When Pork Is Cooked
Pork is cooked when the internal temperature reaches 145°F. On my stovetop, this usually takes 5-6 minutes per side over medium-high heat. The exact cooking time depends on the size and thickness of the chops. Use an instant-read thermometer to be sure.
Recipe Tips
- Buy pork chops similar in thickness. I usually aim for ½” chops. Try to buy them the same size so that they’ll cook evenly.
- Cook in batches. Unless your skillet is big enough to fit all 4 chops at once, you’ll want to sear them in batches. This is key to a rich, golden crust and crispy edges. Overcrowding the pan causes pork chops to steam rather than sear.
- Different seasonings. In addition to salt and pepper, you can season and marinate these pork chops any way you’d like. Try the spicy jerk sauce from these grilled pork chops or different herbs and spices, like paprika (always great with pork), cayenne, Italian seasoning, and Herbes de Provence.
How To Store and Reheat Leftovers
- Refrigerate. Store leftover pork chops with mustard sauce in airtight containers for up to 3 days.
- Reheat. Warm the mustard pork chops gently in a skillet on the stove or in the microwave until hot throughout.
- Freeze. You can also freeze cooked pork chops for 2 to 3 months. When you’re ready to serve, thaw the chops in the fridge overnight before reheating. Since the dairy in the sauce tends to split after it’s thawed and reheated, I like to stir in extra cream when reheating to make the texture less grainy.
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For the Pork Chops
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Prep. Heat the olive oil over medium-high heat in a large skillet.
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Cook the pork chops. Season the pork chops with salt and pepper, add them to skillet, and cook for 5 to 6 minutes per side or until golden brown and the edges are crispy. Cooking time depends on the thickness of the pork chops.
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Rest. Remove the pork chops from the skillet; set aside and keep them covered.
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Cook the bacon. Add bacon pieces to the skillet and cook until crispy. Remove from skillet and set aside. Keep bacon fat in the skillet.
For the Mustard Sauce
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Sauté the herbs. Melt the butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds or until fragrant.
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Add broth. Deglaze the skillet with the chicken broth, scraping up any bits from the bottom of the skillet. Continue to cook for 4 minutes, or until reduced by half.
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Add cream and mustard. Stir in the cream and Dijon mustard; season with salt and pepper and bring to a simmer. Then, lower the heat and cook for about a minute or until the sauce starts to thicken.
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Stir in spinach and cheese. Add in parmesan cheese and baby spinach; cook for 1 minute.
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Put it all together. Return pork chops to the skillet and continue to cook for 1 to 2 minutes, or until heated through. Remove from heat. Garnish with cooked bacon pieces and fresh chopped parsley; serve.
- Use boneless pork chops that are about 1/2 inch thick. If the skillet is not big enough for all 4 chops to be cooked at once, cook them in batches.
- If you do not want to use heavy cream, use evaporated milk or half & half. Also, feel free to play around with the seasonings; always add different spices and amounts of spices to adjust to your taste.
- If you’re going to freeze the cooked pork chops, keep in mind that dairy products tend to split when frozen and end up grainy when reheated. When reheating, stir in more cream while heating up the defrosted pork chops.
Serving: 6ounces | Calories: 590kcal | Carbohydrates: 4g | Protein: 32g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 185mg | Sodium: 595mg | Potassium: 642mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2425IU | Vitamin C: 5.5mg | Calcium: 148mg | Iron: 1.8mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
