Cooked - Mustard Tarragon Pork Chops

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

💪 Nutrition 🖨️ pdf

Mustard Tarragon Pork Chops

http://sotastysoyummy.blogspot.com/2011/03/mustard-tarragon-pork-chops.html?m=1

Scan to open on your phone

Tip: click step to get into cook mode

2.0

2 brined pork chops

2 teaspoons olive oil

¼ cup white wine

¼ cup heavy cream

¼ cup low-salt chicken broth

1 tablespoon chopped fresh tarragon

2 teaspoons Dijon mustard

6 cups cold water

¼ cup of kosher salt

1 teaspoon black pepper corns

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 pork chops, 1 ½ - 2 inches thick

Select all/reset

Preheat oven to 425 degrees.
Heat olive oil over medium-high heat in an oven-safe pan.
Liberally season both sides of the pork chops with salt and black pepper.
Sear for 3 minutes, flip pork chops and sear for 3 minutes more.
Remove to a baking sheet and finish in the oven to an internal temp of 150 degrees.
Remove and let rest on the pan for 5 minutes.
Deglaze the pan with the wine, simmer for 2 to 3 minutes.
Add cream, broth, tarragon, and mustard in until reduced to ⅓ cup, whisking occasionally, about 10 minutes.
Season sauce to taste with pepper.
Serve pork topped with a generous spoonful of sauce.

Created 4 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service