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
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Season the pork with salt and pepper. Let come up to room temp (about 15 minutes).
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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.
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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.
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Return the pork chops to the skillet and cover with sauce. Use scissors to snip the tarragon over the pork chops.