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Cast Iron Skillet Pork Chops with Dijon Sauce

This is a quick, simple cast iron pork chop recipe that is packed with flavor, and also low carb! The bonus is this sauce would be great on chicken and beef as well. Note: I'm not the biggest fan of any type of mustard, but I found this sauce to be divine and the mustard is not overpowering at all.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 2505.3 kcal

Equipment

  • 1 Cast-iron skillet
  • 1 Baking Dish
  • 1 Instant-Read Thermometer Crucial for perfect doneness.
  • 1 Whisk For smooth sauce making.
  • 1 Chef's knife For prepping ingredients.

Ingredients
  

Main

  • 4 boneless pork chops
  • 1 pinch garlic powder or to taste
  • 1 pinch onion powder or to taste
  • 1 pinch salt and ground black pepper to taste
  • 3 tablespoons salted butter divided
  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • ¾ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
  • Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
  • Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
  • While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
  • Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
  • Remove chops from the oven, top with sauce, and serve.

Notes

Achieving a perfect sear on the pork chops is paramount; ensure your cast iron skillet is piping hot, and avoid overcrowding the pan to allow for proper caramelization and crust formation. Do not overcook the pork; the target internal temperature of 145°F (63°C) will yield succulent, juicy chops. The deglazing step with wine is critical for building deep flavor from the fond in the pan. For the sauce, don't rush the reduction processes—this concentrates flavors and ensures proper thickness. To elevate, consider adding a sprig of fresh thyme or a bay leaf to the onions while sautéing. A final swirl of butter and a squeeze of fresh lemon juice into the finished sauce will add richness and brightness, cutting through the creaminess. Garnish generously with fresh parsley for a vibrant finish.