Dutch Oven Pork Chops with Dijon Cream Sauce

These pork chops are a spin on my most popular recipe! With over 350,000 shares and countless 5-star reviews, my Chicken with Dijon Cream Sauce is the most loved recipe on my website, and I'm confident that you'll love this one too!

Lately, these pork chops have become one of our favorite meals, and for good reason. Whether you’re looking for a new easy weeknight meal option or a casual in-home date night, they are perfect for any occasion. I’m so excited for you to give them a try too. You’re going to absolutely love them!

These drool-worthy pork chops come together so easily in under 30 minutes that they are an excellent choice any night of the week.

The best dutch oven pork chops

For this recipe, we are using boneless pork chops. I like them on the thicker side for this recipe, about 1 ½ inches thick, but any thickness will work just fine!

When using a dutch oven, these pork chops will sear up nicely with a golden brown crust. Then set aside to rest while you make the cream sauce. After the cream sauce is made, the chops will go back into the sauce to finish baking in the oven for 10-15 minutes or until your desired degree of doneness. If your chops are thinner, then you will need less cook time in the oven or you can simply simmer them on the stove.

Speaking of our dijon cream sauce, once the chops are initially seared and placed aside, we can get to making this wonderful sauce. We will combine the flavors of broth, white wine, heavy whipping cream, garlic, and dijon mustard to create the perfect sauce for our pork chops and mashed potatoes.

If you are on the fence about dijon mustard, I encourage you to give it a try! Taste test by adding a tablespoon at a time to your liking. You don’t need a lot, but it truly compliments the meal. If you don’t have dijon on hand, a spicy brown mustard would be an ideal substitute. If you like or prefer chicken, I highly recommend you check out my popular Chicken with Creamy Dijon Sauce and Mashed Potatoes.

Why you'll love this recipe

• Made in the Dutch Oven. Searing the pork chops in the dutch oven gives them that nice golden crust. It also allows some of the little brown bits from the meat to incorporate and infuse with the cream sauce enhancing the flavors.
• Creamy. The heavy whipping cream is one of the magic ingredients to this sauce recipe. It blends so well together with the other ingredients to make it so creamy.
• Easy. This meal comes together in under 30 minutes, and it is very simple to make. There is minimal clean-up needed.
• Hearty & Flavorful. Take one look at the ingredient list and you already know your belly is in for a treat. These juicy pork chops in a rich, creamy dijon sauce are bursting with flavor and leave you satisfied.

Ingredients

*Scroll down to the recipe card for the full ingredient lists with measurements.

• Boneless pork chops. 1 ½” is perfect for this recipe. If using bigger chops, you will need to bake longer and less time if using smaller ones. 
• Olive oil.
• Butter. Salted is all I ever use.
• Garlic cloves.
• All-purpose flour.
• Chicken broth.
• Dry white wine. You want to use a dry white wine like Pinot Grigio or Sauvignon Blanc. If you don’t have wine on hand or prefer not to use it, you can use extra chicken broth.
• Heavy whipping cream. Gives the sauce its rich, decadent texture and creaminess.
• Dijon mustard. This type of mustard goes so well with pork chops. You can also use spicy brown mustard if you have that on hand.
• Salt.
• Pepper.

How to make Dutch Oven Pork Chops with Dijon Cream Sauce

*Scroll down to the recipe card for full instructions.

Dutch oven pork chops with dijon cream sauce sounds like a very fancy dinner that would take a lot of time to put together, but it can be on your dinner table in just 30 minutes. Here is an overview with some helpful hints.

• Step 1: Season and sear the pork chops. Pat pork chops dry then season both sides with salt and pepper. Place in the dutch oven over medium-high heat to sear. Searing the pork chops until they develop a deep golden-brown crust adds flavor to the pork chops and helps to seal in the juices. Remove from the pan and set aside to rest while you make the cream sauce.
• Step 2: Make the sauce. Melt butter in the skillet with garlic, then whisk in flour. Slowly pour in the chicken broth to deglaze the skillet and be sure to scrape all the browned bits off the bottom - this adds lots of flavor to the sauce! Finish by whisking in the white wine, heavy whipping cream, dijon mustard, salt, and pepper. Let simmer until the sauce thickens.
• Step 3: Simmer pork chops in the sauce. Transfer the pork chops back to the skillet with sauce to finish baking in a 375°F oven. Cook the pork to your preferred doneness. Using a meat thermometer is super helpful here! If your pork chops are on the thinner side, you can skip the oven and simmer them on the stove.

The best internal temperature for pork chops

I highly recommend using a digital meat thermometer when cooking any meat to ensure you don’t overcook it, which can result in dry, tough meat. For pork chops, here are the internal temperatures.

• Rare: 140 degrees F.
• Medium-rare: 145-150 degrees F.
• Medium: 150-155 degrees F.
• Medium-well: 155-160 degrees F.
• Well: 160 degrees F.

I like to cook pork chops to around 155 degrees F. They are still tender and juicy at this temperature with minimal pink in the center. Keep in mind that the internal temperature of the pork chops will continue to rise about 5 degrees after they're removed from heat.

Substitutions

• Boneless pork chops. I truly think these are the best type to use because they sear up so quickly, but you can definitely use bone-in if that’s what you prefer. Just know it may take a few more minutes to cook.
• Heavy whipping cream. In a pinch, you can use half and half, but it will be a much thinner sauce and not as rich. If you go this route, I recommend increasing the flour to 2 tablespoons.
• Dry white wine. Instead of wine, you can use more chicken broth. Keep in mind, this will change the flavor of the sauce quite a bit.
• Dijon mustard. If you don’t have dijon mustard on hand, then spicy brown mustard is a great substitute.

Frequently asked questions

What is the secret to juicy pork chops? 

Don’t overcook the pork chops. Use a meat thermometer to make sure they reach the desired safe internal temperature then remove from the skillet and let them rest. Keep in mind that the internal temperature of the pork chops will continue to rise about 5 degrees after they're removed from heat.

Can I use bone-in pork chops? 

Yes, you can. They will take a few more minutes longer than boneless, and depending on thickness may need more time in the oven.

Can I use yellow mustard instead of Dijon?

I would not recommend yellow mustard. Dijon is spicier and creamier. If you need a substitute, I’d go with spicy brown mustard which has similar flavors.

What are the best dry white wines for cooking? 

Pinot Grigio or Sauvignon Blanc work very well for this recipe.

What size Dutch Oven should I use? 

A 3-4 quart dutch oven works great for this recipe. I recommend this 3.3 quart dutch oven skillet.

What type of pan can I use if I don’t have a Dutch Oven?

A cast iron skillet is a great substitute. You'll need to use an oven-safe pan if you plan to finish cooking the pork chops in the oven. Otherwise, cooking them on the stove will work just fine!

Helpful tips

• Pat meat dry before searing. If the pork is too wet, it will steam instead of searing, giving it a gray color instead of a nice golden brown crust. Pat dry with a paper towel to ensure it will sear up nicely.
• Let the meat rest after searing. After searing, remove from heat and let it rest while you make the cream sauce. This allows the juices to stay in the pork, creating a very juicy pork chop.
• Digital meat thermometer. Use a digital meat thermometer to make sure meat is cooked to your liking. Overcooked pork chops tend to be dry and a little tough. Keep in mind that the internal temperature of the pork chops will continue to rise about 5 degrees after they're removed from heat.
• Keep in mind that the sauce will thicken more as it cools. After removing the sauce from the heat, it will thicken up a bit more. But, if you still want it thicker, you can a little extra heavy whipping cream while it's simmering. If you want it thinner, add a little more broth to thin it out.
• Boil potatoes while you make the pork chops. Get some potatoes boiling while you sear the pork chops and make the cream sauce. While the pork chops finish cooking in the sauce, mash your potatoes so everything is done at about the same time!

Storing and reheating

Place in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or stovetop to desired temperature.

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