Pork chops with maple-dijon cream sauce is an easy weeknight recipe, ready to eat in less than 30 minutes.
Between homeschooling, co-op classes, sports activities, and other commitments, our weeknights are pretty industrious (read:frenzied). Quick and easy dinners is how I roll during the week, because I don’t have a lot of time for prep, and I’m already exhausted by the time dinner rolls around. In addition to all that, we very likely have to run somewhere else for the night.
Busy weeknights make the temptation to order take out or bring home a pizza almost irresistible. However, with a house full of food-allergic peoples, our take out options are severely limited.
In order to avoid the Take Out Trap, I have to have a variety of from-scratch dinners in my arsenal that taste good, and can be done in under 40 minutes. Pork Chops with Maple-Dijon Cream Sauce is one of those meals. Juicy pork chops are seared to perfection, finished off in the oven, then topped with a sweet and tangy cream sauce. Add a big side of steamed vegetables, and dinner is done!
To make this easy weeknight dinner with big weekend flavor, gather: bone-on pork chops, unsalted butter, extra-virgin olive oil, maple whiskey (substitutes are outlined below,) onion, kosher salt, black pepper, dried thyme, Dijon mustard, and heavy whipping cream.
Preheat the oven to 350°F.
Dice a little onion, and then saute it over medium heat with a tablespoon of butter in a heavy-bottomed, oven-safe skillet, until soft.
Transfer the onions to the holding vessel of your choice.
Increase the heat to medium-high. Mix the olive oil with the remaining butter in the skillet.
Sear the pork chops until well browned on each side–about 3 minutes per side.
Finish the chops in the oven by baking them for around 12 minutes, flipping after 6 minutes, or until done to your liking. Remove the skillet from the oven, transfer the chops to a plate, tenting with aluminum foil to keep warm. Remove all but two tablespoons of pan juices from the pan.
The kind PR folks representing Crown Royal gifted a few of these cute little bottles Crown Royal Maple to me to play around with in the kitchen. Since I’m a little afraid of brown liquors, a whiskey cream sauce seemed like the perfect application. Cream tempers All.
If you can’t find Crown Royal Maple, or if whiskey just isn’t your thing, substitute apple juice for the whiskey.
Pour the CR Maple (or substitute), Dijon mustard, and heavy cream into the skillet, stirring well to combine.
Sprinkle in the dried thyme, and bring the sauce to a boil over medium heat, stirring occasionally, until thickened.
Reduce the heat to low, stir in the onions and warm for 30 to 40 seconds until heated through.
Serve the pork chops with a hefty spoonful of the cream sauce, and a sprinkling of freshly chopped parsley.
Be prepared for a little busy-weeknight luxury that didn’t come out of take out box. I promise that you’ll be glad you made the effort.
For more easy weeknight meals, try: