Pork chops in tarragon and mustard sauce

By Birgitta

A simple yet surprisingly impressive supper - it works very well with pieces of chicken, too.

Hugh Fearnley-Whittingstall

Ingredients

• 2 tbsp oil
• 4 pork chops
• Salt and freshly ground black pepper
• 1 knob butter
• 3 shallots, peeled, halved and very finely sliced
• 250 ml dry cider, ca
• 100 ml crème fraîche
• 11/2 tbsp Dijon mustard
• 1 good sprig tarragon, picked (about 20 leaves), finely chopped
• 1 tbsp finely chopped parsley

Details

Servings 4
Adapted from guardian.co.uk

Preparation

Step 1

Heat a large frying pan over medium heat and add the oil. Season the pork. When the oil is hot, fry the chops for 10 minutes, turning once or twice, until cooked through and browning nicely. Transfer to a warm plate.

Lower the heat under the pan, add the butter and gently sauté the shallots for five minutes, until softened. Pour in the cider, scraping up any caramelised pork stuck to the bottom of the pan, and bubble and reduce by about half. Remove from the heat, whisk in the crème fraîche and mustard, then put back on the heat and stir in the herbs. Return the chops to the pan, along with any juices from the plate, and simmer for a minute or two, so the sauce reduces a little - spoon it over the chops as it does so. Season to taste and serve at once with boiled new potatoes.