Food and Recipes Recipes Pork Chops with Dijon-Buttermilk Sauce 4.8 (4) 4 Reviews Give your old pork chop recipe a night off. By Lisa Cericola Lisa Cericola Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines and Patricia S York Patricia S York Assistant Food Editor Pat is an Assistant Editor at Southern Living and has been a part of the team since 2006. She works with the Senior Food Editor to plan monthly print food features and stories that will highlight Southerners making a difference through food, share delicious recipes that utilize seasonal produce, and offer exceptional reader service. Pat also writes digital content on a variety of topics including cooking, gardening, and pets.One of the reasons Pat enjoys living in Birmingham is because it is centrally located between the mountains and the Gulf coast. She spends her free time gardening, hiking with her dogs, and pursuing her goal of becoming a better horsewoman. Southern Living's editorial guidelines Published on September 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley Active Time: 20 mins Total Time: 30 mins Servings: 4 Jump to recipe If you're searching for a new way to elevate a tried-and-true protein, look no further than our Skillet Pork Chops with Dijon-Buttermilk Sauce. Boneless pork chops have a tendency to dry out if overcooked, but in this recipe, they stay nice and moist with the help of a succulent, flavorful pan sauce. We prepare these pork chops simply to let the sauce shine. You'll find that a little salt and pepper and a stovetop sear are all that these pork chops need, as they're really playing a supporting role to the sauce. Dijon and buttermilk? This combination may sound unconventional, but it's a match made in heaven. The tangy notes of the Dijon are rounded out by the acidic, creamy buttermilk. Accented with rosemary, this sauce is rich and aromatic. As an added bonus, this pan sauce is a clever way to prevent any food waste—it's a great way to use that extra half cup of buttermilk in the carton. The sauce will break if it boils, so watch closely as it simmers. The mixture might seem a bit thin at first but will thicken up off the heat. Served over rice or egg noodles, these pork chops with Dijon mustard sauce are going to be an instant weeknight classic. Ingredients 1 ½ tablespoons olive oil 4 (9-oz., 1-inch-thick) bone-in (or boneless) center-cut pork chops 1 ¼ teaspoons kosher salt ½ teaspoon black pepper 1 tablespoon unsalted butter 1 medium shallot, finely chopped (about 3 Tbsp.) 3 medium garlic cloves, finely chopped (1 Tbsp.) 1 ½ teaspoons all-purpose flour 1 teaspoon finely chopped fresh rosemary, plus more for garnish 1 cup unsalted chicken stock 2 teaspoons coarse-grained Dijon mustard ½ cup whole buttermilk Hot cooked egg noodles, for serving Directions Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high. Pat pork chops dry. Sprinkle both sides evenly with salt and pepper. Add pork to skillet. Cook, undisturbed, until bottoms are golden brown, 5 to 6 minutes (pork will not be cooked through). Transfer pork to a plate; set aside. Reduce heat under skillet to medium. Add butter to skillet; scrape up brown bits stuck to bottom of skillet using a wooden spoon. Add shallot, garlic, flour, and rosemary. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in stock and mustard. Bring to a simmer over medium. Simmer, undisturbed, until slightly reduced, about 3 minutes. Return pork, browned side up, and any juices to mixture in skillet. Transfer skillet to preheated oven; roast until a thermometer inserted into thickest portion of chops registers 145°F, 6 to 8 minutes. Remove skillet from oven. Transfer pork to serving plates. Return skillet to stovetop; bring mixture to a simmer over medium. Simmer, undisturbed, 2 minutes. Whisk in buttermilk; return to a simmer over medium. Simmer, whisking often, until buttermilk sauce is slightly thickened, 1 to 2 minutes. Serve pork alongside hot cooked egg noodles and buttermilk sauce; garnish with additional rosemary. Rate it Print