Pork Chops in Dijon Creme Sauce

Wish it gave the amounts of how much I needed. I eyeballed the amounts so it came out good just would have liked to have some idea how much

I have come back to this recipe many times now. I find the pork turns out lovely, and the sauce is delicious. I follow measurements with my heart and have always had good results with this. One of those things that's hard to mess up!

I had to guess with measurements as there are none! Unless I'm missing something. It was a delicious flavour, probably would of been better with actual accurate measurements!

Delicious and easy.

Browned shallots in butter before making sauce. SOOOOOO good.

This is a good base recipe. Sauce was great over some white rice.

Subbed a shallot for the garlic. The recipe did not require that long of a cooking time. It is a great base to make a meal.

Less chicken broth/stock then 1.5 cups and more mustard

Used some measurements from user comments. Sauce was a bit thinner but I used fat free half n half. Not bad

https://www.lecremedelacrumb.com/pork-chops-with-creamy-dijon-sauce/#wprm-recipe-container-28695 Used this website for measurements 😊

I made it with Dijon green beans and rolls mmmmmmm

Follow the measurements in one of the comments❤️ yum!

Lovely, I did chop in the air fryer. The sauce was lovely even if I had to wing the measurements

I used a 1.5lb pork loin, seasoned and browned in the pan Sauce: 2 Tblspn butter 1 tablespoon minced garlic 1.5 cups chicken stock 3 tblspns of dijon mustard(I used half regular mustard and half spicy mustard) 1 cup heavy cream 1/2 Tblspn mustard powder Transferred pork loin and sauce to a small casserole dish. Baked at 375 for 30 minutes.

Used spicy brown mustard instead of dijon. Had to wing measurements but turned out good. Also made mashed red potatoes and placed sauce and porkchop over it made for a good meal

Didn't have the heavy cream. Made it using the half and half I had left, whole milk and sour cream. It came out great and the sour cream added a good compliment to the Dijon. If you're not super confident cooking pork chops just slice them thin after a rest and smother with sauce. You could make a shoe edible, the sauce is that good.

delicious!

Since there were no measurements for the sauce I tried to improvise. I also added white wine and stone ground mustard to my sauce which were not listed. I always like to make extra to put over rice too. I used corn starch to thicken it. 1 tbsp butter 4 cloves garlic 1/4 cup white wine 1 cup chicken broth 1 cup heavy cream 2 tbsp Dijon mustard 1tbsp stone ground mustard

So good. I put cooked chunked potatoes around the chop in the dish.

Added mustard seed to the regular mustard and it had plenty of flavor, easy make and delicious.

NO MEASUREMENTS!!!!

No very juicy and tastie

If you use a cast iron pan , this dish is incredibly simple to execute. Even my picky 5yr old love it

It was good. And easy.

As there are NO measurements, I used the following. Hope it helps someone else. I did this for 4 boneless chops: 2T butter (divided){1T for browning chops with a drizzle of vegetable oil and 1T for garlic) 1T minced garlic 1/4c Dijon Mustard 1c chicken broth 1/2 c heavy cream Salt and pepper to taste.

This was very bland and there were no measurements given!!

OKAY, this went okay, but like, am I crazy? There were no amounts of anything. I'm all good for improvising to taste, but even a suggested ratio for Cream to Mustard to Broth would've been great.

The sauce is yummy. Used thick cut chops. I will, however, set the oven temp lower next time so the chops cook slower and are more tender.

Subbed chicken thighs. Yum!!

This was tasty! Served with melting potatoes and broccoli. There were no leftovers. I used bacon grease instead of oil and recommend searing chops on medium-high. Make sure you lower the temp before adding the cream. I used half and half instead of heavy cream just to reduce calories a bit. For the sauce, since there were no measurements, I used 1 tbsp of butter, 2 cloves of garlic, 1/2 cup chicken stock and 1/2 cup half and half and 2 tbsp Dijon mustard and it worked out nicely. This was for 4 boneless chops. My chops were about an inch thick so I seared them for 3 minutes on each side and did about 15 minutes in the oven so they were cooked through. I still recommend using a thermometer as I can't stand overcooked meat.

Delicious just would have been easier with actual measurements

Delicious, even without adding the cornstarch!

Pretty good! The mustard complements the pork well!

Definitely mix in some corn starch into the cream! And without ratios, I've no experience with a Dijon sauce. I added too much mustard. Use carefully.

Followed everyone's advice and mixed a little corn starch into the heavy cream before whisking it into the sauce. Didn't measure anything, just eyeballed the ingredients and used coarse mustard in addition to the dijon. So good!

I could not find amounts on the ingredients, so I "eye balled" it. The flavor was fabulous. I will add cornstarch next time because sauce was a little runny. Other than that, it was very good.

Made this based on the original recipe, which I found online. Came out tasty but way too liquidy. Shoukd have drained the water and fat from the pan before starting the sauce. Also, slightly curdled the cream, woops! Remember to reduce the temp before adding the dairy.

i swapped heavy cream for 1/2 & 1/2 and used a bit of cornstarch. & threw in a little parmesan cheese. i did it all on the stovetop. very good!

I made on the stove top! Just as good!

I had to google dijon cream pork chops to get the measurements for this recipe

https://www.lecremedelacrumb.com/pork-chops-with-creamy-dijon-sauce/