Dijon Mushroom Sauce
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Savor the flavor of this 15-minute Dijon Mushroom Sauce for pork chops! Creamy Dijon mustard flavor wraps tender mushrooms, making the ultimate topping for your fried pork chops! It’s perfect for a quick weeknight dinner or a cozy weekend feast.
When the weather gets chilly, windy, or rainy, our trusty stovetop grill pan comes to the rescue. While it might lack that signature chargrilled flavor, it allows us to whip up a mouthwatering fried pork chop right in our kitchen. And the best part? We can make a big batch of our favorite Dijon mushroom sauce to pair with it!
There’s nothing quite like that dreamy combo of tender pork chops smothered in velvety mushrooms. Itโs pure indulgence in every bite!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: We prefer to use unsalted butter so we can control the amount of salt in the sauce.
- Mushrooms: We love baby bella mushrooms, but you can use button mushrooms if preferred.
- Salt and pepper: Season the sauce to taste.
- Garlic: Use fresh minced garlic for the best flavor.
- White wine: Any dry white wine will work.
- Chicken broth: If you choose low-sodium broth, you may need to add a pinch more salt to the sauce.
- Heavy cream: This gives the sauce a rich, luscious mouthfeel.
- Dijon mustard: The main ingredient!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Saute the mushrooms with salt, pepper, and butter.
- Add the garlic and cook just until fragrant. Take care not to burn it.
- Add the wine to deglaze the pan and cook until fully evaporated.
- Add the chicken broth and heavy cream and cook until the sauce has thickened.
- Stir in the Dijon mustard. Taste and add more salt and pepper if desired.
- Serve immediately over fried pork chops, potatoes, or steamed vegetables.
Tips For Success
- Get creative with your mushrooms! Feel free to mix and match your favorites or try a blend of different varieties for added depth of flavor. Just a quick tip: avoid using dried mushrooms unless you soak them in advance. Otherwise, they can end up chewy and tough in your sauce.
- This sauce lasts up to 3 days in the fridge! To reheat, simply pop it in the microwave for 20 seconds at a time in a microwave-safe dish, stirring between intervals until itโs just right. Prefer the stovetop? Heat it gently in a pot over medium heat until warmed through.
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Dijon Mushroom Sauce
Ingredients
- 3 tablespoons unsalted butter
- 16 ounces baby portabella mushrooms, sliced
- salt and pepper to taste
- 3 garlic cloves, minced or pressed
- โ cup white wine
- ยฝ cup chicken broth
- ยพ cup heavy cream
- 2 tablespoons Dijon Mustard
Instructions
- M๏ปฟelt the butter in a large skillet over medium-high heat. Add mushrooms, salt, and pepper, and cook until golden brown.
- Just before they’re done a๏ปฟdd the garlic. Cook until fragrant, about 1 minute.
- A๏ปฟdd the wine and stir to loosen the brown bits from the bottom of the pan. Cook until almost entirely evaporated.
- A๏ปฟdd the chicken broth and cream. Lower the heat to medium and simmer until reduced by half, about 5 minutes.
- Stir in the Dijon Mustard and more salt and pepper to taste.
- Use as a sauce for pork, potatoes, and steamed vegetables.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.