Pork Chops with Dijon-Buttermilk Sauce Recipe | Creamy, Tangy, and Packed with Flavor

Tender pork chops, pan-seared to golden perfection, then smothered in a creamy Dijon-buttermilk sauce that’s tangy, savory, and just the right amount of fancy—this dish is a game-changer. Pork Chops with Dijon-Buttermilk Sauce are quick, cozy, and full of flavor. They come together in under 40 minutes and feel like a restaurant meal made right at home. It’s creamy. It’s bold. It’s magic in a skillet.

Why You’ll Love This Recipe

This one brings flavor and comfort, fast. Here’s why it’ll become a favorite:

• Buttermilk + Dijon = the ultimate tangy-creamy combo
• One-skillet recipe = minimal cleanup
• Versatile—you can serve it with veggies, grains, or bread
• Perfect balance of richness and brightness
• Ready in 30–40 minutes, start to finish

It’s the kind of dish that makes people think you cooked all day (but you didn’t).

Ingredients You’ll Need

Let’s keep it simple—but with big flavor payoff.

For the Pork Chops

• 4 bone-in or boneless pork chops (¾–1 inch thick)
• Salt and pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil or butter

For the Dijon-Buttermilk Sauce

• ¾ cup buttermilk
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard (optional, for texture)
• 2 garlic cloves, minced
• 1 teaspoon cornstarch (for thickening)
• 1 tablespoon fresh thyme or 1 teaspoon dried
• Salt and pepper to taste
• Optional: pinch of crushed red pepper or lemon zest for a twist

Buttermilk gives it a tangy, creamy base that’s lighter than cream—and it plays perfectly with Dijon.

How to Make Pork Chops with Dijon-Buttermilk Sauce

Let’s go step by step for maximum flavor and tenderness.

Step 1: Season & Sear the Pork

• Pat chops dry and season both sides with salt, pepper, and garlic powder
• Heat oil or butter in a large skillet over medium-high
• Sear pork chops for 3–4 minutes per side until golden brown
• Transfer to a plate (they’ll finish cooking in the sauce)

Step 2: Build the Sauce

• In the same skillet, reduce heat to medium
• Add garlic and sauté for 30 seconds
• Stir in Dijon, buttermilk, thyme, and optional whole-grain mustard
• Mix cornstarch with 1 tablespoon water, then stir into the sauce
• Simmer gently for 2–3 minutes until slightly thickened

Don’t let it boil—gentle heat keeps the buttermilk from curdling.

Step 3: Return the Pork

• Nestle pork chops back into the skillet
• Spoon sauce over the top
• Cover and simmer on low for 5–10 minutes until pork is cooked through (145°F internal temp)

Let it rest for 5 minutes before serving. The sauce thickens even more as it sits.

Tips for Creamy, Flavorful Success

Want silky sauce and juicy chops? Here’s how:

• Don’t overcook the pork—use a thermometer and pull at 145°F
• Let the pork rest before slicing
• Keep the heat low when cooking the sauce
• Use full-fat buttermilk for the creamiest texture
• Stir constantly after adding the cornstarch to avoid lumps

And yes—you can double the sauce. You’ll want extra for dipping bread!

Tasty Sidekicks to Serve with It

This saucy main needs sides that can soak it all up.

Comforting Carbs

• Creamy mashed potatoes
• Buttered egg noodles
• Crusty French bread
• Wild rice or brown rice

Fresh & Bright

• Steamed green beans or asparagus
• Roasted carrots with lemon
• Arugula salad with vinaigrette
• Cucumber-tomato salad with dill

A balance of rich and light makes the whole plate sing.

Flavor Variations to Try

Want to put a spin on it? Go for it!

Add-Ins for the Sauce

• Sautéed mushrooms or shallots
• A splash of white wine or lemon juice
• Chopped fresh herbs like tarragon, parsley, or basil
• Red pepper flakes for heat

Protein Swaps

• Try this sauce on chicken cutlets
• Use it with salmon for a creamy, tangy twist
• Spoon it over roasted veggies for a vegetarian option

The sauce is the star—you can pair it with almost anything.

How to Store and Reheat

Got leftovers? Lucky you.

Storage

• Store in an airtight container in the fridge for up to 4 days
• Keep the pork in the sauce to prevent drying out

Reheating

• Reheat gently in a skillet over medium-low heat
• Add a splash of broth or milk if the sauce gets too thick
• You can microwave, but do it low and slow to avoid overcooking

Still creamy, still dreamy the next day.

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FAQs

1. Can I use boneless pork chops?

Absolutely. Boneless chops work just as well—just make sure they’re at least ¾ inch thick so they stay juicy. You may need to reduce the cook time slightly, so check for doneness earlier. The key is not overcooking. Use a thermometer to pull them at 145°F.

2. What can I substitute for buttermilk?

If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5–10 minutes to curdle slightly—boom, homemade buttermilk. You can also use plain yogurt or sour cream thinned with a little milk for a similar tangy result.

3. Will the sauce curdle if I simmer too long?

Yes—this is a gentle sauce. Buttermilk can curdle if boiled. Keep the heat low and don’t let it come to a hard simmer. Stir often and remove from heat as soon as it thickens. Adding a bit of cornstarch helps stabilize the sauce so it holds together better.

4. Can I make this dish ahead of time?

You can make the sauce and sear the pork ahead, but for best texture, finish the final simmer just before serving. If you do prep in advance, reheat gently on the stove and add a splash of milk or broth to loosen the sauce. It reheats beautifully with a little care.

5. Is this dish gluten-free?

It can be! Just skip dredging the pork in flour (or use a gluten-free blend if you prefer), and replace the cornstarch with arrowroot powder or another GF thickener. The sauce itself is naturally gluten-free. Always double-check your mustard labels to make sure they’re GF too.

6. What other mustard can I use?

You can use whole-grain, spicy brown, or even yellow mustard, depending on what you like. Dijon gives that smooth tang and balance, but swapping it out won’t ruin the dish. If you love bold flavor, try a combo of Dijon and whole-grain mustard for texture and zing.

7. Can I use cream instead of buttermilk?

You can, but the flavor will be richer and less tangy. If you go with cream, add a splash of lemon juice or white wine to balance it out. Buttermilk is lighter and gives the dish a nice brightness that cuts through the richness of the pork.

8. Can I grill the pork chops and make the sauce separately?

Definitely! Grilling adds amazing charred flavor, and you can still make the sauce indoors. Just grill the chops to 145°F and spoon the Dijon-buttermilk sauce over the top. It’s a great option for summer cooking or when you want to add a smoky twist.

9. Can I freeze the leftovers?

It’s best eaten fresh or within a few days, but yes—you can freeze it. Let the pork and sauce cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge, and reheat gently to keep the sauce smooth. Add a splash of broth if needed.

10. What wine pairs best with this dish?

Go for something crisp and white—like Chardonnay, Sauvignon Blanc, or even a light Chenin Blanc. The acidity in the wine complements the tanginess of the buttermilk and mustard. If you’re going red, try a Pinot Noir or Grenache—nothing too bold.