Sauteed Pork Chops With Mustard and Tarragon Sauce for Two

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
10
Serves:
2

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes