Boneless center cut pork chops pan seared on top of the stove with fresh, white mushrooms in a light Dijon mustard sauce.
If you're looking for a meal that is easy to prepare, yet looks like you've been slaving in the kitchen for hours, then this recipe for Dijon Mushroom Pan Seared Pork is it.
How do you make Dijon Mushroom Pan Seared Pork?
For this recipe you'll need pork chops, mushrooms, EVOO, butter, all purpose flour, Dijon mustard, and chicken broth.
Start by heating the oil and butter in a large skillet over medium high heat; then add the pork chops.
Allow the meat to brown on each side until it has cooked through. Depending on the thickness of the cut and how you prefer your meat cooked, it could be anywhere from 5-10 minutes.
Remove the pork from the pan, cover and set aside. Next, add the mushrooms to the pan and allow to soften; then add the flour to form a roux.
Add the mustard and chicken broth, mix well and bring to a boil until it starts to thicken. Finally, add the pork chops back into pan, reduce heat and simmer for 5 minutes.
This recipe for Dijon Mushroom Pan Seared Pork Chops takes about ½ hour to make and are super flavorful.
You can make this recipe with boneless chicken as well; then serve with Dijon Rosemary Roasted Potatoes and Sautéed Fresh Spinach and Garlic. ~Enjoy!
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Dijon Mushroom Pan Seared Pork
Ingredients
- 4- 4(ounce) Boneless Center Cut Pork Chops
- 1- 10(ounce) Package Sliced Mushrooms
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Butter
- 2 tbsp. Dijon Mustard
- 2 c. Low-Sodium Chicken Broth
- 1 tbsp. All-Purpose Flour
Instructions
- Heat the oil and butter in a large saute pan or Dutch oven.
- Trim any fat from your meat, then add to the hot pan.
- Allow the meat to brown on each side until it has cooked through. (Depending on the thickness of the cut and how you prefer your meat cooked, it could be anywhere from 5-10 minutes).
- Remove the pork from the pan, cover and set aside.
- Add your mushrooms to the pan and allow to soften, then add the flour and mix well.
- Next, add the mustard and chicken broth; mix well and bring to a boil.
- Add meat back into pan, reduce heat and simmer for 15-20 minutes.
Nutrition
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Lisa Sarpolis says
This is wonderful! I took pork chops out this morning for dinner tonight - this is going to be on my table tonight! Thank you so much for the inspiration!
Carrie's Experimental Kitchen says
You're welcome, I'm glad I could help. I hope you like these as much as we did~Enjoy!
Carolyn Bryan says
Made this tonight, it was so good! I'm always looking for new pork recipes, and this is a keeper. Thanks for a great recipe!
Carrie's Experimental Kitchen says
That's fantastic, I'm so glad you liked it. Thank you for stopping by to let me know, I really appreciate it! 🙂
Erlinda P says
This looks so good Im ,akimg this tonight as I have all the ingridents. Though Im going to use baby bellas as that is what I have on hand, Thank you
Carrie's Experimental Kitchen says
Those would be even better Erlinda. Thanks for stopping by and let me know how you like it.
egoettner says
I made this recipe last night with some roasted red potatoes ans roasted asparagus and it was delicious! My husband and 3 kids loved it as well. Thanks for sharing!
Carrie's Experimental Kitchen says
That's fantastic! I'm so glad you all enjoyed it. Thank you for letting me know. 🙂