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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat pork chops dry with a paper towel and season both sides with salt, garlic powder, and Italian seasoning.
Heat olive oil in a pan over medium-high heat and sear pork chops on both sides until golden brown. Remove from pan.
Add onion and garlic to the pan and sauté until fragrant.
Pour in chicken broth and scrape any brown bits from the bottom of the pan.
Mix in Dijon mustard, heavy cream, and Worcestershire sauce and bring to a simmer.
Lower heat and simmer until sauce is reduced and thickened.
Add pork chops back to the pan to heat through.
Serve over rice or mashed potatoes and top with fresh parsley.
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For a thicker sauce, let it simmer longer until it reaches your desired consistency.
Can I use bone-in pork chops?
Yes, but you may need to adjust the cooking time as bone-in chops take longer to cook.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and sear the pork chops ahead of time. Reheat them together before serving.
Is there a non-alcoholic substitute for Worcestershire sauce?
You can use soy sauce with a splash of vinegar as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
