Sauteed Pork Chops with Mustard and Tarragon Sauce for Two

By lorik

For a pork chop recipe that would produce juicy, tender pork chops quickly, we passed over hefty chops in favor of 1/2-inch-thick, bone-in rib chops. For juicy meat, we placed the chops in a cold pan over medium heat, then covered them. Although starting meat in a cold pan sounds odd, if not downright weird, we found that this unconventional method was the key to a foolproof, quick-cooking, weeknight pork chop recipe.

If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Ingredients

• 2 bone-in pork rib chops (8 ounces each), 1 inch thick, brined if desired
• 6 teaspoons vegetable oil
• 1 minced shallot
• 1/2 cuplow-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 tablespoon Dijon mustard
• 1 tablespoon unsalted butter, cut into 2 pieces
• 1 teaspoon fresh tarragon leaves

Details

Servings 2

Preparation

Step 1

1. Pat the pork dry with paper towels, then season with salt and pepper. Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.


2. Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.


3. Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes. Do not clean the skillet


4 While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in the mustard and any accumulated pork juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the pork before serving.