This one-pan recipe of pork chops and sauce will have you craving for more. These Pork Chops with Dijon Cream Pan Sauce are fancy for special occasions; but, are easy to cook any night. These succulent, brined, seared, and then braised pork chops will be some of the juiciest pork chops you’ll taste. For a complete meal, serve over fluffy mashed potatoes and smother them in the creamy Dijon sauce.
Pork Chops with Dijon Cream Pan Sauce
Awaken your taste buds with this one-pan recipe! This Pork Chops with Dijon Cream Pan Sauce recipe offers elegance and convenience. Serve it for a special occasion or any day of the week. Presenting them atop a cloud of mashed potatoes gives this dish a hint of familiarity yet is a gourmet delight.
- 2 pork chops
- 1 1/2 qt cold water
9 tbsp Cattleman’s Grill Butcher House Brine
Kozlik’s Dijon Classique Mustard
Cattleman’s Grill Trail Dust All Purpose Seasoning
1 tbsp Saica Sicilian Extra Virgin Olive Oil
- 1 tbsp unsalted butter
- 1/2 cup shallots, minced
- 1 tbsp garlic, grated on the Microplane
- 1/2 cup white wine
- 3 sprigs fresh thyme
- 1/2 cup chicken stock
2 tbsp Kozlik’s Dijon Classique Mustard
- 1/2 cup heavy cream
- 1 tbsp chives, minced
Dijon Cream Sauce:
- Pour one and a half quarts water into a 2 quart Mini Briner Bucket. Add nine tablespoons Cattleman’s Grill Butcher House Brine and whisk well to combine. Add the pork chops to the brine. Lock the plate in place to keep the pork submerged. Place the lid on the briner bucket and transfer to the refrigerator. Brine for at least two hours; up to overnight.
- Fire up your Kamado Joe Konnected Joe and set the temperature to 600ºF, and set up the grill for direct grilling (no deflectors).
Cut shallots and chives then use a microplane to mince garlic.
- Remove pork from the brine. Gently rinse in cool water. Dab the excess moisture from the surface with towels. Slather the surface of the chops with a thin layer of Kozlik’s Dijon Classique Mustard. Load the Cattleman’s Grill Trail Dust All Purpose Seasoning into a Finamill pod (or whatever spice grinder you like to use). Grind the seasoning over the pork chops, seasoning on all sides.
- Place a Lodge 10” Cast Iron Skillet in the grill to preheat for 5-10 minutes.
- Place about one tablespoon Saica Sicilian Extra Virgin Olive Oil in the skillet. Add the chops to the skillet and sear on both sides until the surface is browned, about four to five minutes per side. Remove the pork from the grill.
- Add the butter and shallots to the skillet and cook, stirring occasionally, until softened and beginning to brown. Add the garlic and thyme. Cook for about thirty seconds, stirring the garlic into the shallots. Add the wine and let reduce until almost completely gone (au sec). Add the chicken stock and return the pork chops to the skillet. Close the lid and let cook until the pork chops come to an internal temperature of 140ºF. Remove the pork chops once again and let rest while you finish the sauce.
Add in the mustard and the cream to the skillet and close the lid of the grill. Let cook until thickened to your desired consistency, about 3-5 minutes. Remove the thyme from the skillet.
- Slice the pork chops and serve over mashed potatoes (or rice or pasta, etc.) smothered in the Dijon Cream Pan Sauce.
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Recipe Highlights and Insights:
To rinse or not to rinse; that is the question.
Most of the time when you are preparing meat for a meal you do not have to rinse the meat. However, there are a couple of times when you might consider rinsing your meat. The first is if you happen to brine your meat for too long. And, some recipes actually say to rinse the meat after brining. It’s recommended to follow this step if a recipe suggests it. Rinsing is common for recipes with a high salt concentration. The objective of when you brine meat is to absorb salt into the meat so it’s okay to rinse off the excess salt. Or a recipe could call for the meat to be rinsed if it contains sugar. The reason is that sugar can burn the meat’s surface. Many times, a recipe calls for it to be pat-dried after a wet brine.
How to rinse meat
It is suggested when you rinse meat, to do so in a self-contained container versus under a sink faucet. The reason is that this saves on containments splashing and spreading to other surfaces.
What makes Dijon mustard, Dijon?
Beyond color, where regular yellow mustard is a bright yellow, Dijon mustard is darker in color. The reason the color is darker is because Dijon mustard is made with brown or black mustard seeds versus white and yellow mustard seeds. The black and brown seeds are also spicier than traditional white and yellow mustard seeds. Another base component of Dijon mustard is white wine versus vinegar in yellow mustard.
What is fond?
Basically, in layman’s terms, it’s pan drippings. But technically, the word fond is derived from France and it translates to “the base” or “the bottom”. It’s the brown bits of meat or vegetables that stick to your pan or skillet.
- Serving Size
- 6 oz
- per serving
- 28.6 grams
- Saturated Fat
- 11.2 grams
- 77 milligrams
- 166 milligrams
- 8.8 grams
- 1.6 grams
- 1 grams
- 1.6 grams