Pork Chops with Mustard Sauce and Tarragon
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4 | Gluten Free
- 4 boneless pork loin chops (1-inch thick, about 1½ pounds total)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons extra virgin olive oil
- ¾ cup less sodium chicken broth
- 3 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh tarragon
Season the pork chops all over with the salt and pepper (about 12 turns on pepper mill).
Place your large skillet on the stove and turn the heat to medium. Measure and pour in the oil and heat until it shimmers (about 1 minute). Using tongs, add the pork (you should hear a gratifying sizzle). Cook until the undersides are golden brown, 5 to 6 minutes. Flip the pork (they should release easily from the pan) and continue to cook until an instant-read thermometer inserted into the center through the side reads 145°F, 5 to 6 minutes more (it’s okay if they are slightly pink in the middle). Use your tongs to hold each chop on its side to sear the fat. Transfer the pork to a platter.
Return the skillet to medium heat and add the broth and simmer 1 minute. Whisk in the mustard and the cream and bring to a boil. Let simmer until slightly thickened, 1 to 3 minutes. Add any of the juices that have collected on the platter of pork back into the sauce.
Pour the sauce over the pork chops. Wash the tarragon and pat dry. Use scissors to snip the tarragon right over the pork chops.
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