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Home » Recipes » Pork Recipes

January 7, 2013 · 8 Comments

Dijon Mushroom Pan Seared Pork

30 Minutes or Less· French· Pork Recipes

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Pork pan seared with Dijon mustard and fresh mushrooms in a light sauce.
Dijon Mushroom Pork Chops
Boneless center cut pork chops pan seared on top of the stove with fresh, white mushrooms in a light Dijon mustard sauce.

Boneless center cut pork chops pan seared on top of the stove with fresh, white mushrooms in a light Dijon mustard sauce.

Pork pan seared with Dijon mustard and fresh mushrooms in a light 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.

By pan searing the pork chops first, you are caramelizing the outer layer of the meat and sealing in the natural juices. Finish it with a few ingredients you already have in your pantry and dinner is served.
Pork pan seared with Dijon mustard and fresh mushrooms in a light sauce.
 

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

Dijon Mushroom Pan Seared Pork

Carrie's Experimental Kitchen
Pork pan seared with Dijon mustard and fresh mushrooms in a light sauce.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Entree
Cuisine American
Servings 4
Calories 287 kcal

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

Calories: 287kcalCarbohydrates: 7gProtein: 30gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 84mgSodium: 199mgPotassium: 766mgFiber: 1gSugar: 2gVitamin A: 102IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Keyword pork
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Boneless center cut pork chops pan seared on top of the stove with fresh, white mushrooms in a light Dijon mustard sauce.

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Boneless center cut pork chops pan seared on top of the stove with fresh, white mushrooms in a light Dijon mustard sauce.

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Reader Interactions

Comments

  1. Lisa Sarpolis says

    January 08, 2013 at 2:47 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      January 08, 2013 at 3:45 pm

      You're welcome, I'm glad I could help. I hope you like these as much as we did~Enjoy!

      Reply
  2. Carolyn Bryan says

    January 10, 2013 at 2:21 am

    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!

    Reply
    • Carrie's Experimental Kitchen says

      January 10, 2013 at 11:28 am

      That's fantastic, I'm so glad you liked it. Thank you for stopping by to let me know, I really appreciate it! 🙂

      Reply
  3. Erlinda P says

    January 10, 2013 at 1:39 pm

    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

    Reply
    • Carrie's Experimental Kitchen says

      January 10, 2013 at 8:07 pm

      Those would be even better Erlinda. Thanks for stopping by and let me know how you like it.

      Reply
  4. egoettner says

    January 11, 2013 at 12:08 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      January 11, 2013 at 12:21 pm

      That's fantastic! I'm so glad you all enjoyed it. Thank you for letting me know. 🙂

      Reply

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