Pan-Seared Pork Chops with Tarragon Cream

By Benjamin Moore Eubank

Thick, bone-in pork chops are pan-seared to golden perfection and served with a rich, velvety pan sauce made from dry white wine, Dijon mustard, and fresh tarragon. This classic bistro-style dish offers an elegant, comforting meal that pairs beautifully with simple sides like roasted potatoes or wilted greens on a clean white plate.

Yield: 2 servings · Prep: 10 min · Total: 10 min

Ingredients

• 1 tablespoon chopped fresh tarragon
• 2 tablespoons finely minced shallots
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1/3 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 2 pieces bone-in pork chops, 1-inch thick

Steps

1. Pat the pork chops dry with paper towels. Season both sides evenly with the kosher salt and black pepper.
2. In a large skillet over medium-high heat, add the olive oil and unsalted butter. Once the butter is melted and foaming, add the pork chops to the skillet.
3. Sear the pork chops for about 4 to 5 minutes per side, or until they develop a deep golden-brown crust and reach an internal temperature of 145°F (145°F). Transfer the chops to a warm plate and tent loosely with foil to rest.
4. Reduce the heat to medium. Add the finely minced shallots to the same skillet and sauté for 1 to 2 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
5. Pour in the dry white wine and chicken broth. Bring the liquid to a simmer and let it reduce by half, which should take about 3 to 4 minutes.
6. Whisk in the heavy cream and Dijon mustard. Simmer for 2 minutes until the sauce thickens slightly, then stir in the chopped fresh tarragon.
7. Return the pork chops and any accumulated juices to the skillet. Spoon the warm mustard-tarragon sauce over the chops and let them warm through for 1 minute before serving immediately.