Dijon Pork Chops Potatoes
Indulge in the comforting flavors of this Dijon Pork Chops and Potatoes recipe—a hearty, one-pan meal that blends savory elegance with rustic simplicity. Tender, golden-browned bone-in pork chops are smothered in a velvety Dijon mustard and herb-infused cream sauce, perfectly balanced with the subtle richness of garlic and fresh rosemary. Served alongside oven-roasted yellow potatoes, seasoned to crispy perfection with fragrant thyme and rosemary, this dish is a show-stopping centerpiece for weeknight dinners or special occasions alike. With just 15 minutes of prep and easy-to-follow steps, this recipe guarantees a restaurant-quality meal that's as satisfying as it is simple to make. Perfect for family gatherings or cozy at-home dinners, this dish is a must-try for fans of bold yet balanced flavors.
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Ingredients
- 4 pieces bone-in pork chops
- 1 pound yellow potatoes
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves (minced)
- 2 teaspoons fresh rosemary (chopped)
- 2 teaspoons fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the yellow potatoes into 1/4-inch thick rounds. Toss them in a bowl with 1 tablespoon olive oil, 1 teaspoon rosemary, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3
Spread the seasoned potato slices evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes until tender and golden brown. Toss halfway through cooking.
Step 4
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper on both sides.
Step 5
Sear the pork chops in the hot skillet for 3-4 minutes per side until a golden crust forms. Remove the pork chops from the skillet and set them aside on a plate.
Step 6
In the same skillet, reduce the heat to medium and add the remaining butter. Add the minced garlic, 1 teaspoon rosemary, and 1 teaspoon thyme and sauté for about 1 minute until fragrant.
Step 7
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Stir in the Dijon mustard and heavy cream until the sauce is smooth.
Step 8
Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 10-12 minutes, ensuring the pork chops are cooked through to an internal temperature of 145°F (63°C).
Step 9
Once the potatoes are done, remove them from the oven and set aside.
Step 10
Serve the pork chops topped with the creamy Dijon sauce, alongside a generous portion of roasted potatoes. Optionally, garnish with extra fresh herbs if desired.
Nutrition Facts
| Serving size | (1066.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1900.6 |
| Total Fat 155.6g | 0% |
| Saturated Fat 68.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 302mg | 0% |
| Sodium 4069.0mg | 0% |
| Total Carbohydrate 96.4g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 4.6g | |
| Protein 12.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 95.8mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 1984.6mg | 0% |
Source of Calories