Creamy Mustard Pork Chops

• Olive Oil (for frying)
• 4 Pork Loin Chops (150g / 5oz each)
• Salt & Black Pepper (as needed)
• 1 Echalion (finely diced, sub 2 small regular shallots)
• 2 cloves Garlic (finely diced)
• 60 ml Dry White Wine (1/4 cup)
• 120 ml Chicken Stock (1/2 cup)
• 180 ml Double / Heavy Cream (3/4 cup)
• 1 1/2 tbsp Dijon Mustard
• 2 tsp Fresh Tarragon (finely diced)
• 1 tbsp Unsalted Butter

Instructions

1. 1

   Pat the pork chops dry with kitchen paper. Generously season both sides with salt and pepper. If the fat strip is thick, score it with a knife to prevent curling.

2. 2

   Place a large pan over medium-high heat and add a drizzle of oil. Once hot, add the chops and fry for about 3 minutes each side, until golden crusted and just cooked through. Stack them with fat strips aligned, sear for a couple of minutes to render the fat, then rest the chops aside.

   8 min
3. 3

   Lower the heat to medium. Add the finely chopped shallots to the leftover fat and fry until soft and golden. Add the garlic and fry for about 30 seconds.

   4 min
4. 4

   Pour in the white wine, increase the heat slightly and rapidly simmer for 3-4 minutes until almost completely evaporated and the alcohol smell is gone.

   4 min
5. 5

   Lower the heat to medium. Pour in the chicken stock and cream. Stir in the Dijon mustard and fresh tarragon. Simmer, stirring frequently, until the sauce thickens (3-4 minutes). Stir in the resting juices from the pork, then stir in the butter until melted. Check and adjust seasoning.

   5 min
6. 6

   Return the pork chops to the pan, baste with the sauce, then serve.