Name: Sauteed Pork Chops with Mustard and Tarragon Sauce for Two
Total time: PLACEHOLDER
Ingredients: 2 bone-in pork rib chops (8 ounces each), 1 inch thick, brined if desired; 6 teaspoons vegetable oil; 1 minced shallot; 1/2 cup low-sodium chicken broth; 1/4 cup dry white wine; 1/2 tablespoon Dijon mustard; 1 tablespoon unsalted butter , cut into 2 pieces; 1 teaspoon fresh tarragon leaves

Why This Recipe Works

Pork chops are relatively fast to cook, making them an ideal easy weeknight meal. But all too often they turn out dry and tough, so we wanted to find a simple way to guarantee the elusive juicy, tender pork chop. Cooking the pork chops entirely over a medium-high flame resulted in meat that was dry on the outside and underdone in the center, while a cooler flame ensured a properly cooked center but left the exterior pale. In order to achieve a well-browned exterior and a properly cooked center, we cooked the chops over two levels of heat. First we seared the chops on one side over medium-high heat. Once they had browned, we flipped the chops, reduced the heat to medium, and let them reach the proper internal temperature. This recipe will work with any type of pork chop, but the rib chop is our favorite.

Before You Begin

If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Instructions

Pat the pork dry with paper towels, then season with salt and pepper. Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.

Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.

Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes. Do not clean the skillet.

While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in the mustard and any accumulated pork juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the pork before serving.