Categories: Pork

Ingredients

• 4 boneless pork chops
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp olive oil
• 3/4 cup chicken broth
• 3 tbsp. Dijon
• 1/4 cup heavy cream
• 1 small bunch fresh tarragon

Directions

1. Season the pork with salt and pepper. Let come up to room temp (about 15 minutes).

2. In a large skillet, heat the oil over medium-high heat. Using tongs, add the pork. Cook for 5-6 minutes, until the undersides are golden brown. Flip the pork and continue to cook for 5-6 minutes more. Use your tongs to hold each chop on its side to sear the fat. Transfer the pork to a plate and discard the fat from the skillet.

3. Return the skillet to medium heat, add the chicken broth, and simmer for 30 seconds. Whisk in the Dijon and cream and let come to a boil. Simmer for 1-3 minutes, until slightly thickened. Add any of the juices that have accumulated on the plate of pork back into the sauce.

4. Return the pork chops to the skillet and cover with sauce. Use scissors to snip the tarragon over the pork chops.

Email to a friend | Print this recipe | Back