Frenched Double Chops w/ Vidalia Dijon Cream Sauce

Serves 4


  • 1 Tbsp olive oil
  • 4 Double cut pork chops
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sweet paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Sauce
  • 1 large onion, cut into strips
  • 1 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • 1 cup chicken stock or bouillon
  • 1/4 cup cream
  • salt and pepper
  • chopped parsley for garnish


  • French each chop by scraping all the meat and fat from each bone down to the loin.
  • Place chops in a brine solution of salted water with equal amounts of sugar. Let brine for 1 hour. Removed and thoroughly pat dry with a paper towel.
  • Preheat oven to 350 degrees.
  • Brush chops lightly with olive oil.
  • Mix seasoning in a bowl. Sprinkle seasoning mixture aggressively on chops to coat evenly.
  • Preheat grill or grill pan on medium high heat. Sear chops until nice grill marks are evident and meat is browned.
  • Remove chops and place in a foil lined baking pan. Place in oven and bake for 20 minutes. Remove from oven. Tent with foil and let rest for at least 5 minutes.
  • While chops are baking preheat a frying pan to medium heat. Add olive oil to pan and heat for 1 minute. Add onions to pan and sautee until onions are soft and translucent with a touch of brown color. Add mustard to pan and toss onions to coat. Continue cooking for 2 minutes. Add chicken stock. Bring to a boil and let reduces for 3 minutes. Add cream and let reduce for an additional 2 minutes or until you reach desired sauce thickness. Season with salt and pepper to taste.
  • Spoon sauce on a plate and place 1 pork chop in the middle. Garnish with chopped parsley.
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