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Home / All Recipes / Course / Main Dishes / Pork

Pork Chops with Dijon Mushrooms

Total Time: 20 minutes 0 Reviews Jump to Recipe

Get dinner on the table in minutes with these easy skillet cooked pork chops with dijon mushrooms.

Pork Chops with Dijon Mushrooms on Taste and Tell



Have you ever been going about your day, and then all of a sudden realize that you have no idea where the last hour went?

I feel like that is my life lately. I looked at the calendar this weekend, and realized that March will already be here the end of this week. I swear I feel like I closed my eyes for 3 seconds, and when I opened them, I missed out on the last 2 months. And I’ve got a few exciting things on the burner right now, so I feel like the next 4 or 5 months may very well pass me by without me even noticing. It almost makes me long for those days as a kid when time seemed to pass so slowly!!

I have gone on a pork chop craze lately. I think it had been months and months since I had even made any pork (besides bacon and sausage) and now all of a sudden it’s like I can’t get enough. And with very good reason. This dinner was ready in well under 30 minutes. That’s my kind of dinner!! And since I have an addiction to anything covered in mushrooms, you can bet that I loved this one. It really doesn’t get easier or faster than this one!

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Pork Chops with Dijon Mushrooms on Taste and Tell

Pork Chops with Dijon Mushrooms

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Get dinner on the table in minutes with these easy skillet cooked pork chops with dijon mushrooms.

Scale

Ingredients

  • 4 tablespoons olive oil, divided
  • 8 oz fresh mushrooms, sliced
  • 4 boneless pork chops
  • 1/4 cup all-purpose flour
  • salt and pepper
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons dijon mustard

Instructions

  1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned. Remove to a plate; set aside.
  2. Heat the remaining 2 tablespoons of olive oil in the same skillet. Place the flour on a shallow plate or dish, season with salt and pepper, and dredge each pork chop in the flour. Add to the skillet and cook until the pork chops are cooked through, flipping once, about 5-6 minutes. Remove to a plate and tent with foil.
  3. In the same skillet, add the chicken broth. Whisk in the mustard and cook for 1 minute to combine. Add in the cooked mushrooms and stir to coat the mushrooms. Season with salt and pepper if desired.
  4. Serve the pork chops with the mushrooms spooned over the top.

More recipes with boneless pork chops:

 

Breaded Pork Chops with Sage Cream Gravy | www.tasteandtellblog.comBreaded Pork Chops with Sage Cream Gravy

 

Barbecue-Rubbed Pork Chops & Cheddar Grits | www.tasteandtellblog.com #recipe #porkBarbecue-Rubbed Pork Chops and Cheddar Grits

 

Pecan Crusted Pork Chops with Creamy Mustard Sauce | www.tasteandtellblog.comPecan Crusted Pork Chops with Creamy Mustard Sauce

 

Around the Web:

Honey Rosemary Pork Chops from Plain Chicken
Spice Rubbed Pork Chops from A Southern Fairytale
Pan Fried Pork Chops from This Mommy Cooks

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  13. teresa says

    time really is flying! i’m excited to get to march though, i’m ready for spring.

    delicious chops! i’m always looking for a way to dress up a pork chop!

    Reply

  14. vanillasugarblog says

    dijon and mushrooms do go so well together don’t they?
    I love them on steak too, just like that classic steak diane sauce.
    I wish I could say time is flying here.
    We’ve had nothing but snowstorm after snowstorm and it’s tiring.
    After losing power for 3 days in the middle of 20 degree winter, I want to forget winter.

    Reply

  20. Chels R. says

    Because of our daughter Eden who discovered she loved Mushrooms over the summer, we felt that we should try to incorporate mushrooms into more of our dinners, even though we didn’t like them. Well, lo and behold, we’re discovering that we like mushrooms after all! So I am definitely going to try making this soon! Edie would be thrilled!

    Reply

  24. Chels R. says

    Okay, Deborah, I Just had to tell you, we made this for dinner tonight and it was so incredible! The flavors were delicious and we all cleaned our plates! This is a recipe that will be used often!

    Reply

  25. Cami says

    I made this tonight. It was really good! I did a full cup of broth with a tablespoon of flour mixed in just to make more of a sauce and it turned out great. Thanks for the post!

    Reply

  26. Marie says

    I never comment on blogs, but I just had to for this recipe. It was so delicious! I doubled the sauce and added a bay leaf, and my whole family gobbled it up. I’m adding this to my regular rotation. Thanks, Deborah!

    Reply