Description
Juicy pork chops with a tangy mustard sauce that take just 20 minutes start to finish!
Ingredients
- 1 Tablespoon Olive Oil
- 4 whole Bone-in Pork Chops
- ¼ cups Finely Chopped Shallot
- 2 Tablespoons White Wine
- 1-¼ cup Heavy Cream
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Chopped Fresh Tarragon
- 1 teaspoon Chopped Fresh Parsley
Preparation
Preheat oven to 400ºF. Line a baking sheet with tin foil.
In a large pan, heat olive oil over medium-high heat. Sear pork chops for a couple of minutes (about 3–4 minutes) on each side until nicely browned. Transfer pork chops to the foil-lined baking sheet and roast them in the oven for 6–7 minutes, or until internal temperature of the chops is 145ºF. Cover the chops with foil and let them rest for a few minutes.
While the chops are in the oven, prepare the sauce. Over medium heat, using the same pan that the chops were seared, cook the chopped shallots for a couple of minutes. Add white wine and scrape up all the browned bits off the bottom of the pan.
Add cream and mustard to the shallots. Whisk everything together until the mustard and cream are well combined. Add the herbs and bring the sauce to a strong simmer for a couple of minutes until it starts to thicken. Add a pinch or two of salt, to taste.
Serve the sauce with the pork chops and enjoy!
