Creamy Dijon Pork Chops
Ingredients:
Pork Chops
- 1.5 tbsp Olive Oil
- 4 Pork Chops boneless 1/2" thick
- .25 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 4 slices Bacon chopped
Sauce
- 1 tbsp Butter
- 4 cloves Garlic minced or pressed
- 1 tsp Dried Thyme
- .5 tsp Dried Rosemary
- .5 tsp Dried Basil
- .5 c Chicken Broth low-sodium
- 1 c Heavy Cream
- 2 tbsp Dijon Mustard
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .25 c Parmesan Cheese grated
- 2 c Baby Spinach
- .25 c Fresh Parsley chopped
Instructions:
Pork Chops
- Heat olive oil over medium-high heat in a large skillet.
- Season pork chops with salt and pepper; add to skillet and cook for 5 to 6 minutes per side, or until golden brown and edges are crispy. Cooking time depends on the thickness of the pork chops.
- Remove pork chops from the skillet; set aside and keep covered.
- Add bacon pieces to the skillet and cook until crispy. Remove from skillet and set aside. Keep bacon fat in the skillet.
Sauce
- Melt butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds, or until fragrant.
- 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.
- Stir in the cream and dijon mustard; season with salt and pepper and bring to a simmer. Lower the heat and cook for about a minute or until the sauce starts to thicken. Add in parmesan cheese and baby spinach; cook for 1 minute.
- 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.
Nutrition
Calories: 619kcal | Carbohydrates: 5g | Protein: 36g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 198mg | Sodium: 1002mg | Potassium: 738mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2735IU | Vitamin C: 13mg | Calcium: 157mg | Iron: 2mg
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