Having a pan sauce to go with your pork chops takes the meal to a whole new level. You’re almost tempted to get dressed for Sunday supper.
Of course, a rich and delicious sauce made with heavy cream is full of fat and calories. Simple solution: less cream. A few tablespoons still add plenty of flavor and texture. Here the sauce is boosted with tarragon, wine and pan juices from the cooked pork.
Tarragon is an herb with soft, delicate leaves that have an anise or licoricelike flavor. It’s easily grown at home. Use tarragon leaves sparingly because of their strong flavor.
It goes well in most fish, poultry or lamb dishes. You can use chopped tarragon in egg dishes and soups. It’s also a great addition to a basic vinaigrette made with vinegar, oil and a touch of Dijon.
Pork chops with mustard-tarragon sauce
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Note:
Adapted from the recently published “Real Simple Dinner Tonight: Done!” by Real Simple magazine (Time Home Entertainment, $24.95). The book has 189 recipes, each with a full-color photo. Nearly all of the recipes call for common pantry items and require minimal steps.
Ingredients:
1 tablespoon olive oil
4 boneless pork chops (about 1-inch thick each)
1/2 teaspoon kosher salt
Freshly ground pepper
2 small shallots, finely chopped
3/4 cup dry white wine
2 tablespoons whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
Frisee salad:
Juice of 1 lemon
1 1/2 tablespoons olive oil
2 teaspoons Dijon or honey Dijon mustard
1/8 teaspoon each: sugar, salt, pepper
4 cups mix of frisee and Bibb lettuces, torn into pieces
1. Heat oven to 400 degrees. Heat the oil over medium-high heat in a large ovenproof skillet. Season the pork chops with the salt and pepper to taste. Add them to the skillet; brown, 2 to 3 minutes per side. Transfer the skillet to the oven; cook until cooked through, 5 to 7 minutes.
2. Remove the pork from the oven; transfer to a plate. Cover with foil to keep warm. Set the skillet over medium heat. Add the shallots; cook until soft, about 3 minutes. Add the wine; heat to a boil, scraping up any browned bits on the bottom of the pan. Reduce heat; simmer until wine is reduced by half. Stir in the cream; simmer until the sauce just thickens. Stir in the mustard and tarragon.
3. For the dressing, whisk together the lemon juice, oil, mustard, sugar, salt and pepper in a bowl. Taste; adjust seasoning as needed. Pour over greens; toss to coat. Place the chops on a plate and spoon sauce over. Serve with the frisee salad.
Nutrition information:
Per serving: 373 calories, 64% of calories from fat, 26 g fat, 8 g saturated fat, 100 mg cholesterol, 5 g carbohydrates, 28 g protein, 456 mg sodium, 1 g fiber.
