Go Back
+ servings
close up of a pork chop with sauce

Juicy Pan Seared Heritage Pork Chops With Dijon Au Jus

An elegant but easy double cut pan fried pork chop topped with a silky and delicious mustard emulsion or 'Dijon au Jus.'
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: 30 minutes, boneless pork chop, cast iron, dairy, Dijon Mustard, Dijon mustard au jus, Dijon mustard cream sauce, kid friendly, lean pork, mustard, pork, pork chop
Servings: 4 servings
Calories: 89kcal
Cost: $2.42 per serving

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.


  • cast iron skillet
  • aluminum foil, preferably heavy gauge


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 4 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Juicy Pan Seared Heritage Pork Chops With Dijon Au Jus

    • 4 6 ounce boneless pork loin chops
    • 1 teaspoon Kosher salt
    • 1 teaspoon black pepper
    • 1 tablespoon olive oil may substitute canola oil
    • 1/2 cup ham stock may substitute chicken stock
    • 3-4 tablespoons Dijon mustard begin with 3 tablespoons and taste for additional if necessary
    • 1/2 cup light cream may substitute half and half; au jus will be slightly thinner


    The Method

    • Prepare a plate large enough for the pork chops once they are cooked and a sheet of aluminum foil to cover. Set aside.
    • Combine the Kosher salt and the black pepper in a small bowl and swirl to mix.
    • Place a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and heat to shimmer.
    • Use your fingers to pinch the salt and pepper mix and liberally rub all sides of the chops.
    • I use sturdy kitchen tongs and give the edges of each chop a 1-to-2-minute sear, rotating the chop with the tongs to make sure all edges are seared and sealed. Next, lay it flat to cook for 3 to 5 minutes on each side (depending on thickness, for a 2-inchchop, I go 3 minutes) while beginning the edges of the next chop.
    • Cook to 135°F and remove them to the plate you set aside and immediately cover them with the sheet of foil. Pork must read 145°F before it is considered fully cooked. Covered, the chops will continue to cook under the foil while their juices redistribute.
    • Lower the heat and add the ham stock to the cast iron skillet. Use a spatula to scrape up the fond and browned bits from the bottom and sides. Stir in Dijon, any accumulated juices from the pork chops that has collected on the plate, and light cream and bring to a boil. Re-cover the pork chops once again.
    • Reduce heat and simmer uncovered, stirring frequently for 5 to 6 minutes and slightly reduced. Au jus will thicken as it reduces/cooks.
    • Turn the heat off and leave the au jus atop the burner undisturbed for another 5 to 6 minutes. Get a temperature reading on the pork chops again. They MUST read 145°F to be fully cooked. If the chops are not 145°F, replace the chops to the pan and cover. Heat over low for 2 to 3 minutes until they register 145°F. If however the chops are fully cooked and registering 145°F, you have the option of plating and spooning the au jus over top, or replacing into the au jus and serving coated with a ladle for spooning additional au jus.


    Serving: 1serving | Calories: 89kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 774mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.