Pork Chops with Mushrooms and Dijon Cream Sauce

Pork Chops with Mushrooms and Dijon Cream Sauce

I found some beautiful bone-in pork loin chops on sale last week and decided to try something different. I’d seen a show featuring a similar recipe on The Food Network a few weeks back so I took the basics but added a few of my own touches. This came out terrific. I served it over pasta but it would also be great over polenta or rice. If you want to keep it light you can omit the cream and/or sour cream and it is still delicious. I had enough of the mushroom sauce to use it as a gravy over the leftover pasta as a main dish a few days later. You can leave out the meat altogether, substitute any kind of pork chop, or you could even use beef, chicken, veal, or lamb instead. Would love to hear what you do to make this your own.


Pork Chops with Mushrooms and Dijon Cream Sauce


  • Kosher salt
  • Black pepper, coarsely ground
  • Olive oil
  • 4 bone-in pork loin chops, 1 – 1 ½” thick
  • 16 oz fresh mushrooms, thickly sliced
  • 2 medium onions, finely minced
  • 4 large garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 1 quart stock (preferably homemade chicken, pork, beef, or vegetable but no/low sodium store bought will do)
  • ¼ cup Dijon mustard
  • ½ cup heavy cream
  • ½ cup sour cream
  • ½ cup fresh flat leaf parsley, roughly chopped (sage would also be great in this, just do a fine chiffonade)
  • Freshly ground nutmeg to taste


Preheat oven to 350.

In the largest skillet that you have, over medium-high heat, sear your generously seasoned pork chops in a couple of tablespoons of olive oil until a deep, golden brown. 

Be careful not to crowd the pan and don’t allow the developing fond to burn. 

You may have to adjust the heat to prevent overbrowning of the bits of love being left in the bottom of the pan. 

Set seared pork chops aside.

Add a bit more oil and sauté over medium-high heat, in batches if necessary, the mushrooms. 

The trick to nicely browned mushrooms is a hot pan and small batches. 

Remove from the pan and set aside.

Add a bit more oil and sauté the onions and garlic until softened and lightly browned.

Deglaze the pan with the wine and reduce to au sec (almost dry). 

Add the stock and mustard. 

Return the mushrooms to the pan. Increase heat to high, and reduce until when you run your spoon over the bottom of the pan the juices are thick enough to leave a trail.

Return your pork chops and spoon the sauce over them to coat. 

Put a thermometer into the thickest part of the thickest pork chop and roast until the temperature is about 135. 

Remove pork chops from the pan and cover loosely with foil to rest.

To finish the sauce, return the skillet to the stove top over medium heat and add the heavy cream and sour cream (optional).

Once fully incorporated and beginning to simmer, stir in the fresh parsley, freshly grated nutmeg, and salt and pepper to taste. 

Serve a large spoonful over each pork chop.


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1 Comment

  1. MeganW
    March 30, 13:36 Reply

    I made this last week and it was amazing! Everybody at the table loved it which tells you how wonderful it is. The only comment I have is to give the recipe a good read ahead of time because it takes longer than you think at first glance. Nothing complicated but maybe don’t try to get homework done at the same time you try to make this.

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