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Pork Chops with Mustard Cream Sauce
This recipe mixes pan-searing with roasting to produce especially juicy pork chops. The sauce, with
the fresh tarragon, complements the chops very nicely.
| 4 boneless pork chops, about 1/2 pound each |
2 T. olive oil |
| salt and freshly ground black pepper to taste |
2 shallots, finely chopped |
| 3/4 c. dry white wine |
2 T. heavy cream |
| 1 T. Dijon mustard |
1 T. fresh tarragon, chopped |
- Prepare the chops with a standard brining.
- Heat the oven to 400o. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- After rinsing the chops, pat them dry with paper towels. Season with the salt and pepper.
Brown the chops, 2 to 3 minutes per side. Transfer the chops to a baking sheet and roast until they
are cooked through, 5 to 7 minutes.
- Meanwhile, add the remaining oil to the skillet, then the shallots, cooking and stirring often,
until soft, 3 to 4 minutes. Add the wine and simmer until it is reduced by half. Add the cream until
the sauce just thickens. Stir in the mustard.
- Spoon the sauce over the chops, sprinkle with the tarragon, and serve.
4 servings
Source: Real Simple, September 2009
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