Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
Good recipe, but I think the sauce needs to be tweaked a bit. I made double the amount to serve over noodles and thickened it with corn starch dissolved in water. The sauce lacked the definitive character I thought would result from mustard and vinegar. I think next time I will increase them and add a little salt and pepper.