Pork Chops With Tarragon
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4lean, fat-free center-cut pork chops 1 inch thick, bones trimmed French style (see note), about 1½ pounds
- 2tablespoons flour
- Salt to taste if desired
- Freshly ground pepper to taste
- 3tablespoons oil (corn, peanut or vegetable)
- ⅓cup finely chopped onion
- ¼cup dry white wine
- ¾cup fresh or canned chicken broth
- 1tablespoon tomato paste
- 1tablespoon finely chopped fresh tarragon leaves
- 2tablespoons butter
Nutritional analysis per serving (4 servings)
524 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the chops on a flat surface and pound them lightly with a flat mallet.
- Step 2
Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere. Shake off excess.
- Step 3
Heat the oil in a large, heavy skillet. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes. Turn the chops and cook until browned on the second side, about 5 minutes. Cook, turning occasionally, about 5 minutes longer. Transfer the chops to a warm platter.
- Step 4
Pour off the fat from the skillet and add the onion. Cook, stirring, until wilted.
- Step 5
Add the wine and cook, stirring, about 1 minute. Add the broth and tomato paste and cook, stirring, about 5 minutes. There should be about ¾ cup of sauce. Add the tarragon and swirl in the butter. Put the chops in the sauce and stir them around until coated on all sides with the sauce. Serve.
- French style implies that the base of the bone of each chop has been scraped of all meat and fat and left clean.
Private Notes
Comments
Very good. The only change I made was to start the pork chops in a cold pan (per Cook's Illustrated's recommendation). Next time I will cut a notch into the pork chops to avoid curl and saute at a lower temperature until 160 internally (medium).
This was great and not hard at all! Everyone loved it. I had no fresh tarragon, so I used dried—probably more than he suggested.
I followed the directions as written, chops were flavorful, moist, and tender.
Very good. The only change I made was to start the pork chops in a cold pan (per Cook's Illustrated's recommendation). Next time I will cut a notch into the pork chops to avoid curl and saute at a lower temperature until 160 internally (medium).
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