Pork Diane

A close up of some food with mushrooms

Pork Diane

Servings 4 Servings


  • 4 pork chops boneless
  • teaspoons kosher salt, divided, plus more to taste
  • ¾ teaspoon black pepper, divided, plus more to taste
  • 1 tablespoon avocado oil, canola oil or grapeseed oil
  • 4 tablespoons butter, divided
  • 2 (8-ounce) packages fresh button mushrooms, sliced
  • 2 shallots, diced
  • 1 garlic clove, minced
  • 2 tablespoons brandy
  • 1 cup chicken broth
  • ¾ cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ -1 fresh lemon, juiced
  • ¼ cup finely chopped fresh basil or parsley


  • Place the pork cutlets between 2 pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork chops to ½ -inch thickness. Season both sides of the pork cutlets with 1 teaspoon salt and ½ teaspoon black pepper. Set aside.
  • Heat oil and 2 tablespoons of the butter in a large skillet, over high heat. Add pork cutlets and sear on each side until golden brown, about 4 minutes per side. Transfer cutlets to a plate. Do not wipe the skillet clean.
  • Reduce heat to medium-high and using the same skillet, add the remaining 2 tablespoons of butter. Add the mushrooms and cook without stirring for 3 minutes. Season the mushrooms with ½ teaspoon salt and ¼ teaspoon black pepper; stir and continue to cook for 2 minutes. Add the shallots and cook for 2 minutes. Add the garlic and cook for 20 seconds, making sure that the garlic does not burn. Add the brandy and cook until most of the liquid is almost evaporated, about 15 seconds. Add broth, cream, Dijon, Worcestershire sauce and lemon juice; cook, stirring often, until sauce reduces slightly, about 3 minutes. Stir in parsley and season to taste with salt and black pepper, if needed. Remove from heat.
  • Nestle in the pork cutlets and any remaining meat juices into the cream mixture. Serve with lemon wedges. Enjoy!