SAUTEED PORK CHOPS WITH MUSTARD AND TARRAGON SAUCE FOR TWO

Sauteed Pork Chops With Mustard and Tarragon Sauce for Two image

Succulent pork chops are always welcomed at diner time. If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Provided by Cucina Casalingo

Categories Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

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Ingredients

2 pork rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
salt and pepper
6 teaspoons vegetable oil
1 minced shallot
1/2 cup low sodium chicken broth
1/4 cup dry white wine
1/2 tablespoon Dijon mustard
1 tablespoon unsalted butter, cut into 2 pieces
1 teaspoon fresh tarragon leaves
table salt & fresh ground pepper

Steps:

Pat the pork dry with paper towels, then season with salt and pepper.
Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
Do not clean the skillet.
While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
Add the shallot and cook until softened, about 2 minutes.
Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Stir in the mustard and any accumulated pork juice.
Turn the heat to low and whisk in the butter, one piece at a time.
Off the heat, stir in the tarragon and season with salt and pepper to taste.
Spoon the sauce over the pork before serving.

Nutrition Facts : Calories 418.7, Fat 33.1, SaturatedFat 10.1, Cholesterol 74.1, Sodium 104.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 21.4

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JERRY BABA YT

jyt20@yahoo.com

I highly recommend this recipe. It's easy to make and the results are amazing. You won't be disappointed.

Pollo Campestres

campestres.p@gmail.com

This is my new favorite way to cook pork chops. They're so juicy and flavorful, and the sauce is to die for.

RAGEEB MASUM

rageeb.masum21@yahoo.com

I'm not a big fan of pork chops, but I loved this recipe. The sauce was so good that it made the pork chops taste amazing.

Bob Dugan

bob-d@hotmail.com

This recipe is a great way to use up leftover pork chops. I simply reheated the chops in the sauce and they were just as good as when I first made them.

tsegab Zemene

tzemene12@yahoo.com

I love the combination of mustard and tarragon in this sauce. It's so unique and flavorful.

Kemaldine Kemal

kemaldine-k37@hotmail.fr

This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.

Athesham 2112 Sameer

a.sameer@hotmail.com

I'm always looking for new ways to cook pork chops and this recipe is definitely a winner. It's simple, delicious, and affordable.

TFP ISMAEL

i@hotmail.fr

I love that this recipe is so versatile. You can use different types of pork chops, different sides, and even different sauces.

Dinuka Malinga

d-malinga51@gmail.com

This recipe is a great way to impress your guests. It's easy to make and the results are always amazing.

Cole Meyo

m-c86@gmail.com

I served this dish with mashed potatoes and green beans and it was a complete meal. My family loved it and I will definitely be making it again.

Farhan Laghari

l10@aol.com

I added a few mushrooms to the sauce and it gave it a nice earthy flavor. I also used fresh tarragon instead of dried and it made a big difference.

D_ A

a_d@yahoo.com

This dish is a great way to use up leftover pork chops. I simply reheated the chops in the sauce and they were just as good as when I first made them.