CREAMY DIJON PORK CHOPS RECIPE

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Crispy, savory, juicy pork chops in a creamy dijon sauce with bacon, cheese, and spinach! Easy, delicious and low carb pork chops recipe!

I don’t intend to be too clear here, yet we have some truly delectable, rich things going on in the food office right since you need to think about. A few days ago it was about the Creamy Garlic Sauce Chicken, and now, here we are examining Creamy Dijon Pork Chops.

Smooth Dijon Pork Chops is a low carb, Keto-accommodating formula, yet on the off chance that that isn’t your thing, you can simply utilize vanished milk instead of weighty cream, and utilize olive oil rather than butter.Pork Chops are brisk, simple to make, and too delicious, as long as you focus on the measure of cooking time. An excess of time in the skillet will bring about dried out meat, yet in the event that you burn the slashes for around 5 minutes for each side, they will end up being awesome.

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This formula is about the Dijon Sauce. We will require spread, garlic, flavors, chicken stock, hefty cream, dijon mustard, and ground parmesan cheddar.

Course: Dinner
Cuisine: American, Mediterranean
Servings: 4 serves
Calories: 590

Ingredients

FOR THE PORK CHOPS

  • 1 1/2 tablespoons olive oil
  • 4 to 6 boneless pork chops, 1/2-inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 4 slices bacon, diced

FOR THE SAUCE

  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • salt and fresh ground pepper, to taste
  • 1/4 cup grated Parmesan cheese▢2 cups baby spinach
  • fresh chopped parsley, for garnish

Instructions 

FOR THE PORK CHOPS

  • Heat olive oil over medium-high heat in a large skillet.
  • Season pork chops with salt and pepper; add to skillet and cook for 5 to 6 minutes per side, or until golden brown and edges are crispy. Cooking time depends on the thickness of the pork chops.
  • Remove pork chops from the skillet; set aside and keep covered.
  • Add bacon pieces to the skillet and cook until crispy.
  • Remove from skillet and set aside. Keep bacon fat in the skillet.
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FOR THE SAUCE

  • Melt butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds, or until fragrant.
  • Deglaze the skillet with the chicken broth, scraping up any bits from the bottom of the skillet. Continue to cook for 4 minutes, or until reduced by half.
  • Stir in the cream and dijon mustard; season with salt and pepper and bring to a simmer.
  • Lower the heat and cook for about a minute or until sauce starts to thicken.
  • Add in parmesan cheese and baby spinach; cook for 1 minute.
  • Return pork chops to the skillet and continue to cook for 1 to 2 minutes, or until heated through.
  • Remove from heat.
  • Garnish with cooked bacon pieces and fresh chopped parsley; serve.

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