Dijon Pork Chops

The sauce is rich, tangy, and full of sweet caramelized onions that soak into every bite of the pork. It's all baked together in the oven, so the flavors meld while the chops turn fall-apart tender. This one’s a crowd-pleaser, and it’s just as good for a family dinner as it is for a casual dinner party.

If you’ve got a pack of thick-cut pork chops and want to do something a little special, this is it.

The Dijon cream sauce adds just enough sharpness to cut through the richness of the meat.

This dish is great with mashed potatoes, noodles, or even a big chunk of crusty bread to mop up the sauce.

The leftovers are killer, too, so don’t be afraid to make a full pan.

Why You’ll Love This Dish

• Fork-Tender Pork – Slow oven braising gives you pork that practically falls apart.
• Bold, Creamy Sauce – Dijon mustard, white wine, and cream bring layers of flavor.
• Big Batch Friendly – Easy to make for a crowd with minimal effort.
• Flexible Sides – Goes great with anything starchy or green.
• Weeknight or Weekend – Fancy enough for guests, easy enough for weeknights.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Pork Chops – Thick-cut chops hold up well during oven braising and stay juicy.
• Vegetable Oil – Neutral oil for searing, can swap with canola or avocado oil.
• Salt & Pepper – Basic seasoning to enhance the pork.
• Onion Powder & Garlic Powder – Adds depth and boosts the flavor without chopping.
• Butter – Helps caramelize the onions and adds richness to the sauce.
• Sweet Onions – Cook down into a mellow, sweet base for the sauce.
• White Wine – Sauvignon Blanc brings brightness; use dry white wine.
• Chicken Stock – Builds the body of the sauce; homemade or low-sodium store-bought.
• Cider Vinegar – Adds a pop of acidity to balance the richness.
• Cornstarch – Thickens the sauce without changing the flavor.
• Cayenne Pepper – A subtle kick; totally optional if you're spice-averse.
• Dijon Mustard – The star of the sauce; tangy and sharp without overpowering.
• Heavy Cream – Rounds out the sauce with a silky finish.

Have with some Garlic Mashed Potatoes!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat & Sear – Preheat oven to 325°F. Heat oil in a cast iron skillet and brown seasoned pork chops on both sides. Set aside in a 10×13 baking dish.
2. Cook the Onions – Melt butter in the same skillet, add sliced onions, and cook until translucent and browned, about 5–10 minutes.
3. Build the Sauce – Add wine, stock, and vinegar to the onions. Simmer, then stir in a cornstarch slurry to thicken.
4. Bake the Chops – Pour the sauce over the pork chops, cover tightly with foil, and bake for 45 minutes to 1 hour, or until the pork is tender.
5. Finish the Sauce – Remove the pork, stir heavy cream and Dijon into the sauce, then pour it over the chops and serve.

Serve with Buttered Noodles!

Recipe FAQ

Have a Smoked Baked Potato with these!