Pork with Creamy Tarragon Wine Sauce
Elevate your dinner table with this exquisite Pork with Creamy Tarragon Wine Sauce, a dish that strikes the perfect balance between comfort food and gourmet cuisine. Tender, golden-seared pork chops are simmered in a rich, velvety sauce made with dry white wine, chicken stock, and heavy cream, then infused with the bright, herbaceous flavor of fresh tarragon and a hint of lemon juice for a refreshing finish. This easy yet elegant recipe comes together in just 35 minutes, making it an ideal choice for both weeknight dinners and special occasions. Serve these pork chops with the creamy sauce draped generously over mashed potatoes, rice, or steamed vegetables for a meal that’s guaranteed to impress. Perfect for fans of hearty, flavorful recipes, this dish is a must-try for any home chef!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 2 tbsp Fresh tarragon leaves (chopped)
- 1 tsp Lemon juice
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and garlic, cooking for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce the wine slightly.
Add the chicken stock to the skillet and stir. Place the pork chops back into the skillet and let them simmer in the sauce for about 8-10 minutes, or until they are cooked through (internal temperature should reach 145°F or 63°C). Remove the pork chops again and set aside, keeping them warm.
Lower the heat to medium-low and stir in the heavy cream, chopped tarragon, and lemon juice. Simmer the sauce for 2-3 minutes, allowing it to thicken slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Return the pork chops to the skillet, spooning the sauce over them. Cook for 1-2 more minutes to warm through.
Serve the pork chops with the creamy tarragon wine sauce drizzled generously on top. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
