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Fry the seasoned pork chops in half the butter 3 minutes a side until golden and caramelized. Place onto a plate and cover an aluminum foil and set aside.
Fry the onions, garlic, fennel seeds and Caraway seeds in the flavoured pork butter until golden brown and soft. Add the flour and mustard and stir until the onions are coated. Slowly pour in the whisky or brandy and stir until a thick paste forms. Add the chicken stock and 2 tbsp of tarragon. Allow to bubble away on a medium heat until slightly thickened. Add the zest of 1 Lemon.
Season with the honey, remaining butter and a pinch of salt and black pepper, and then finally the cream. Add the pork chops back into the frying pan with the sauce and scatter over more tarragon. Serve with mash potato or even rice.