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Submitted by Meta team

Cast Iron Skillet Pork Chops with Dijon Sauce

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Cast Iron Skillet Pork Chops with Dijon Sauce picture
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Preparation

15min

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Cooking

20min

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Total

35min

Allergens:

pork

dairy

Ingredients

servings iconAmount:
g / servings
Pork loin image
Pork loin

Pork Products

85g/3oz
Garlic powder image
Garlic powder

Spices and Herbs

3.1g/1tsp
Onion powder image
Onion powder

Spices and Herbs

2.4g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Olive oil image
Olive oil

Fats and Oils

90.7g/100milliliter
Onions image
Onions

Vegetables and Vegetable Products

160g/1cup, chopped
White wine image
White wine

Beverages

29.3g/1fl oz
Chicken broth image
Chicken broth

Soups, Sauces, and Gravies

249g/1cup
Half and half cream image
Half and half cream

Dairy Products

5.0g/1tsp
Dijon mustard image
Dijon mustard

Spices and Herbs

15g/1tbsp
Parsley image
Parsley

Vegetables and Vegetable Products

60g/1cup chopped

Direction

1

Preheat the oven to 350 degrees F (175 degrees C).

2

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.

3

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.

4

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).

5

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.

6

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.

7

Remove chops from the oven, top with sauce, and serve.

Nutritional Facts
Amount:
432.79749999999996g

/

6%54%40%

713

Kcal
Carbs6.8g
Protein59.2g
Fat43.7g

For a serving size of 1 servings

Calories
712.9kcal
% Daily Value*
Carbs
6.8g
Protein
59.2g
Fat
43.7g
sugar
3.4g
vitaminB6
1.1mg
calcium
164.1mg
potassium
851mg
vitaminC
3.8mg
vitaminD
1.4µg
cholesterol
217.2mg
transFat
0.4g
saturatedFat
14.8g
iron
2.2mg
sodium
689mg
vitaminA
413.9µg
fiber
0.8g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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