Print

Perfect French Brasserie Pork Chop Recipe with Easy Dijon Cream Sauce

French Brasserie Pork Chop - featured image
Print Recipe

A quick and easy French brasserie-style pork chop recipe featuring juicy bone-in chops with a silky, tangy Dijon cream sauce that brings cozy Parisian bistro flavors to your kitchen.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (extra virgin recommended)
  • 2 tablespoons unsalted butter
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 3/4 cup heavy cream (or half-and-half for lighter option)
  • 1/2 cup dry white wine or chicken broth
  • A few sprigs fresh thyme (optional)

Instructions

  1. Pat pork chops dry with paper towels and season generously with salt and freshly ground black pepper on both sides. Let rest at room temperature for 10 minutes.
  2. Heat a heavy skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking.
  3. Sear pork chops in the pan without overcrowding. Cook 4-5 minutes on the first side until golden crust forms. Flip and cook 3-4 minutes on the other side (add 1 minute per side if chops are thicker).
  4. Check doneness with a meat thermometer (140°F/60°C for medium) or by feel. Remove chops and tent loosely with foil to rest.
  5. Reduce heat to medium. Add 1 tablespoon butter to the pan. Once melted, add minced shallots and garlic. Sauté 1-2 minutes until fragrant and softened but not browned.
  6. Deglaze pan with white wine or chicken broth, scraping up browned bits with a wooden spoon. Simmer 2-3 minutes to reduce slightly.
  7. Stir in Dijon mustard until incorporated. Pour in heavy cream and add thyme sprigs. Simmer 3-4 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper.
  8. Remove thyme sprigs. Return pork chops to the pan and warm through for 1-2 minutes. Spoon sauce over chops and serve immediately.

Notes

Let pork chops rest after seasoning to improve searing. Use the fond (browned bits) in the pan for extra flavor by deglazing with wine or broth. Rest cooked chops to keep them juicy. Adjust sauce thickness by simmering longer or adding broth/cream. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with olive oil. Bone-in chops preferred for juiciness but boneless works fine.

Nutrition

Keywords: pork chops, Dijon cream sauce, French recipe, easy dinner, weeknight meal, creamy sauce, pork chop recipe, brasserie style

Find it online: https://cheerycrisp.com/perfect-french-brasserie-pork-chop-recipe-with-easy-dijon-cream-sauce/