CHEF JEFF — ONE BYTE AT A TIME: Pork Chops with Mustard-Tarragon SauceDress up this main course with something special.
By: Herald Staff Report,
Dress up this main course with something special.
Pork Chops with Mustard-Tarragon Sauce
1 tablespoon olive oil
4 boneless pork chops
Kosher salt, black pepper
2 shallots, finely chopped
¾ cup dry white wine
2 tablespoons heavy whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
In ovenproof skillet, heat oil over medium-high heat. Season chops with salt, pepper. Add to skillet. Brown, 2 to 3 minutes per side. Transfer skillet to 350-degree oven. Roast until cooked through, 5 to 7 minutes. Remove pork from oven; transfer to plate. Cover with foil. Set skillet over medium heat. Add shallots. Cook until soft. Add wine. Bring to boil, scraping browned bits on bottom of pan. Reduce heat. Simmer until wine is reduced by half. Stir in cream . Simmer until sauce just thickens. Stir in mustard, tarragon. In measuring cup, whisk lemon juice, oil, Dijon, sugar, salt, pepper. Taste, adjust seasonings. Add to greens, toss to coat. Place chops on plate. Spoon sauce over.
Yield: Serves 4.
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