Sauteed Pork Chops with Mustard and Tarragon Sauce for Two
Indulge in the perfect date-night dinner with these sautéed pork chops with mustard and tarragon sauce for two—a masterful blend of rich flavors and effortless elegance. Juicy, golden-seared bone-in pork chops are paired with a velvety sauce of Dijon mustard, fresh tarragon, and a splash of cream, enriched with the subtle sweetness of shallots and garlic. A hint of zesty lemon juice brightens the dish, while the pan sauce captures every savory note from the skillet. Ready in just 30 minutes, this gourmet yet approachable recipe is perfect for any romantic evening or special occasion. Serve with creamy mashed potatoes or crisp vegetables for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 2 pieces Bone-in pork chops
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small (minced) Shallot
- 1 clove (minced) Garlic
- 0.5 cups Chicken broth
- 0.25 cups Heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon (chopped) Fresh tarragon
- 1 teaspoon Lemon juice
Instructions
Season both sides of the pork chops with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Place the pork chops in the skillet and sear on one side for 4-5 minutes until golden brown. Flip the pork chops and sear the other side for another 4-5 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced shallot and garlic. Cook, stirring frequently, for 1-2 minutes until softened and fragrant.
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and chopped tarragon. Simmer for another 2-3 minutes until the sauce thickens slightly.
Add the lemon juice and season the sauce to taste with salt and pepper, if necessary.
Return the pork chops to the skillet, turning them to coat with the sauce. Cook for an additional 1-2 minutes to warm through.
Serve the pork chops with the mustard and tarragon sauce spooned over the top. Pair with your favorite side dishes, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 459 mg | 10% | |
*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.
