Pork Chops with Tarragon Creme Sauce
“This recipe goes with Tarragon,” first posted on 5/20/13. You can find it in the archives under May 2013.
4 pork chops, no more than an inch thick
1 tbsp olive oil
1/3 cup finely chopped carrot
2 tsp flour
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1/3 cup chicken broth
1/3 cup heavy cream
Trim the chops and season with salt and pepper. In a 12 inch skillet brown the chops in the oil for five minutes over medium heat. Flip the meat and add the carrots, browning another 5-7 min, until chops reach desired doneness and carrots are tender-crisp. Remove the meat and carrots from the skillet.
Add the flour to the drippings and stir for a minute to cook the raw flavor out of it. Add all the remaining ingredients and cook until slightly thickened, stirring often. Add back the chops and carrots, along with any juices that have dripped into the plate. Turn the meat to coat it with the sauce. Turn down heat, cover and simmer to heat through, about five minutes