Best My Favorite Dijon Cream Sauce Recipes

BAKED PORK CHOPS WITH DIJON CREAM SAUCE

Baked Pork Chops with Dijon Cream Sauce image

Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!

Provided by Tiffany

Time 30m

Number Of Ingredients 11

Ingredients

4 boneless pork chops (see note)
salt and pepper (to taste)
2 tablespoons butter
2 teaspoons oil
1 tablespoon butter
2 teaspoons minced garlic
1 cup chicken broth (I used low sodium)
2 tablespoons dijon mustard
1 cup heavy cream
½ teaspoon salt, or to taste
¼ teaspoon cracked black pepper (or to taste)

Steps:

Preheat oven to 425 degrees.
Generously season pork chops with salt and pepper on both sides.
In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

Nutrition Facts : Calories 448 kcal, Carbohydrate 3 g, Protein 31 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 173 mg, Sodium 690 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY DIJON CHICKEN

Creamy Dijon Chicken image

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

Steps:

Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

MY FAVORITE DIJON CREAM SAUCE

My Favorite Dijon Cream Sauce image

This is an excellent sauce to serve over beef tenderloin or any steak of your choice.

Provided by Daily Inspiration S

Categories Gravies

Time 25m

Number Of Ingredients 6

Ingredients

1 can(s) 14.5 oz. can beef broth
1 c whipping cream
2 Tbsp butter, softened
1 1/2 - 2 Tbsp dijon mustard
1 - 1 1/2 Tbsp balsamic vinegar
coarsely crushed black peppercorns and mustard seeds for garnish

Steps:

1. Bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat the back of a spoon.
2. Remove from heat and stir in butter a little at a time until all the butter is melted. Stir in mustard and vinegar - adjusting amounts to suit your taste. Sprinkle with peppercorns and mustard seeds before serving.
3. **You may substitute red wine vinegar plus 1 teaspoon sugar for the balsamic vinegar.