Pork Chops with Dijon Mushrooms

Get dinner on the table quick with these Pork Chops with Dijon Mushrooms. All you need is one skillet for these easy boneless pork chops that are topped with dijon mustard coated mushrooms.

If you love these pork chops, you’ll also love these Honey Mustard Pork Chops.

I have gone on a pork chop craze lately. I will go months and months without making pork chops, and then all of a sudden, it’s all I want.

And with good reason – this dinner was ready in 30 minutes. That’s my kind of dinner! It also helps that pork chops are very budget friendly. And since I have an addiction to anything covered in mushrooms, you can bet that this is a recipe for me.

It really doesn’t get easier or faster than this one!

Ingredients

• Olive Oil & Butter: I use a mixture of olive oil and butter to cook the mushrooms, but then just use olive oil for the pork chops.
• Mushrooms: I tend to gravitate towards baby Bella mushrooms because I think they have more flavor. But white mushrooms work as well!
• Pork Chops: I like this recipe best with boneless pork chops. You could use bone in pork chops (cook time will change) but I like being able to fit all of the pork chops into my skillet at once.
• Seasonings: We are keeping things super simple and seasoning with just garlic powder, salt, and pepper.
• Flour: The flour gives the pork chops a little bit of a crust. You may not use all of the flour – you just need enough to lightly coat the outside of the pork chops.
• Chicken Broth: This is to make the dijon sauce. You could also swap in vegetable broth, but chicken broth gives you more flavor.
• Mustard: You need dijon mustard for this recipe. You could always swap in a different mustard to change up the flavor, if desired.

How to Make Pork Chops with Dijon Mushrooms

STEP 1: Heat one tablespoon of oil and the butter in a large skillet. Add the mushrooms and stir them to coat them. Then spread them out into as much of a single layer as you can. Let them sit for 5 minutes, then stir until they are evenly browned. Letting them sit without stirring ensures perfectly browned mushrooms.

STEP 2: Season both sides of the pork chops with the garlic powder, salt, and pepper.

STEP 3: Place the flour on a plate or in a shallow dish. Dip the pork chops into the flour, coating all sides.

STEP 4: Heat the remaining oil in the same skillet and add the pork chops. Cook them until they are cooked through, flipping them once during the cook time. Remove them from the skillet when they are done.

STEP 5: To that same skillet, add the broth and the mustard. Whisk this all together – you want to get all of those browned bits on the bottom of the skillet. Cook this for a couple minutes.

STEP 6: Add those cooked mushrooms back into the skillet and stir to coat in the sauce. Serve the pork chops topped with the mushrooms.

Tips and Tricks

The sauce makes just enough to coat the mushrooms. If you want more of a saucy-sauce, you can use more broth.

I typically get around 6 pork chops in a 1 1/2 pound package. Serving size and nutrition calculations are for one pork chop per portion, if you get 6 pork chops. Adults may need 2 pork chops for a serving, but I am usually good with one if there are other foods on my plate, as well.

Pork chops only need to be cooked to 145ºF. Boneless pork chops are fairly easy to overcook, so make sure to keep an eye on them.

More Pork Chop Recipes

Breaded Pork Chops with Cream Gravy
Panko Pork Chops with Creamy Herb Dressing
Grilled Pork Chops with Cilantro Lime Sauce
Slow Cooker Creamy Ranch Pork Chops and Potatoes

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Pork Chops with Dijon Mushrooms

4.75 from 4 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: American

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Get dinner on the table quick with these Pork Chops with Dijon Mushrooms. All you need is one skillet for these easy boneless pork chops that are topped with dijon mustard coated mushrooms.

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Ingredients

• ▢ 3 tablespoons olive oil divided
• ▢ 1 tablespoon butter
• ▢ 8 oz fresh mushrooms sliced
• ▢ 1 1/2 pounds boneless pork chops
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1/4 cup all purpose flour
• ▢ 1/2 cup chicken broth
• ▢ 2 tablespoons Dijon mustard

Instructions

• Heat 1 tablespoon of the oil and the butter in a large skillet over medium heat. Add the mushrooms and stir until the mushrooms are coated, then let them sit for 5 minutes without stirring. After 5 minutes, stir the mushrooms until they are evenly browned. Remove to a plate and set them aside.
  1.01 tablespoons olive oil, 1 tablespoon butter, 8 oz fresh mushrooms
• Season the pork chops with the garlic powder, salt, and pepper.
  1 1/2 pounds boneless pork chops, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
• Place the flour on a plate or in a shallow dish.
  1/4 cup all purpose flour
• Heat the remaining 2 tablespoons of oil in the same skillet.
  2 tablespoons olive oil
• Dip each of the pork chops into the flour, coating each side and letting any excess shake off. Place the pork chops into the hot oil.
• Cook the pork chops until they are cooked through (145ºF), flipping once during the cook time. This should only take about 3-5 minutes per side. Remove the pork chops from the skillet once done.
• Add the chicken broth to the hot skillet, followed by the dijon mustard. Whisk together, scraping up any bits on the bottom of the skillet, for a couple of minutes. Add the cooked mushrooms and stir to combine. Taste, and season with salt and pepper, if needed.
  1/2 cup chicken broth, 2 tablespoons Dijon mustard
• Serve the pork chops topped with the dijon mushrooms spooned over the top.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 243kcal (12%), Carbohydrates: 6g (2%), Protein: 25g (50%), Fat: 14g (22%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 60mg (20%), Sodium: 625mg (27%), Potassium: 161mg (5%), Fiber: 1g (4%), Sugar: 1g (1%)

Keywords: pork chop recipe