Pork Chops in Dijon Mustard Cream Sauce
These juicy seared pork chops are simmered in a Dijon cream sauce infused with fresh rosemary, then finished with a bright panko gremolata of parsley, garlic, and lemon zest for a rich, vibrant dinner.
Ingredients
Method
- Pat pork chops dry. Season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Do not overcrowd the pan. Sear pork chops until golden, 3 to 4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add butter and shallots. Cook until softened, about 2 minutes. Add garlic and rosemary. Cook until fragrant, about 30 seconds.
- Pour in chicken bone broth and scrape up browned bits. Stir in cream and Dijon mustard. Simmer until slightly thickened, 3 to 4 minutes. Stir in Parmesan, lemon zest, and lemon juice.
- Return pork chops and juices to the skillet. Simmer gently until pork is no longer pink at the center, 5 to 7 minutes. An instant read thermometer inserted near the center of chops should reach 145 degrees F (63 degrees C).
- For gremolata, stir parsley, garlic, and lemon zest together in a small bowl.
- For panko topping, sprinkle panko with salt, toast panko in butter in a skillet over medium heat until golden brown, about 3 minutes.
- To serve, top pork chops with cream sauce, gremolata, and toasted panko just before serving.
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