Pork Chops With Creamy Dijon Mustard and Bacon Sauce

Pork Chops With Creamy Bacon and Dijon Mustard Sauce
Diana Rattray
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 Pork Chops (4 Servings)
Nutritional Guidelines (per serving)
674 Calories
41g Fat
19g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Pork Chops (4 Servings)
Amount per serving
Calories 674
% Daily Value*
Total Fat 41g 52%
Saturated Fat 17g 86%
Cholesterol 168mg 56%
Sodium 631mg 27%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Protein 47g
Calcium 136mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy skillet pork chops are served with the creamy bacon and Dijon mustard sauce. The simple, flavorful pan sauce is made with heavy cream, wine, and a small amount of Dijon mustard. For a plainer sauce, try this Creamy Mustard Sauce recipe.

The pork chops are easy enough for an everyday family meal and they're fancy enough for guests.


  • 8 slices bacon (diced)
  • 3/4 cup dry white wine
  • 1/4 cup chopped green onions
  • 4 pork chops (loin, about 1-inch thick)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons flour
  • 4 tablespoons butter
  • 1/2 cup whipping cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped parsley

Steps to Make It

  1. Cook the bacon over medium heat in a large skillet for about 4 minutes, or until partially cooked, not crisp. Remove it to paper towels to drain and cool.

  2. Combine the diced bacon, wine, and green onions; let stand for 20 minutes. Drain and reserve the wine in a cup or small bowl. Set the bacon and onion aside.

  3. Season the pork chops with salt and pepper then dredge in flour.

  4. Heat the butter over medium heat in a large skillet. Brown the pork chops for about 5 to 6 minutes on each side.

  5. Add the bacon and green onions to the skillet and continue cooking for about 3 minutes.

  6. Add the reserved wine and cream to the skillet. Reduce the heat to low, cover the pan, and simmer for 10 to 12 minutes, or until chops are tender and cooked through. 

  7. Using a slotted spatula or tongs, remove the pork chops to a warm serving plate.

  8. Simmer cream sauce for 2 to 3 minutes longer, until reduced and thickened slightly; add the Dijon mustard and parsley to the sauce and heat through.

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