Pan-Seared PORK CHOPS in DIJON SHALLOT Sauce | Easy GOURMET Pork Chops RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Coat pork chops with canola oil on both sides and season with kosher salt and black pepper.

Sprinkle water into a cast iron skillet to test if it's hot enough to sear pork chops.

Spray the skillet with nonstick spray and coat with canola oil.

Add pork chops to the skillet and sear for 3-4 minutes per side until a golden crust forms.

Remove pork chops from heat and check the internal temperature, which should reach 145 degrees Fahrenheit.

Tent the pork chops with foil to keep warm.

In a bowl, add Dijon mustard to chicken broth and whisk to combine.

Drain oil from the skillet and place it over low heat; add shallots and cook until translucent, about 5 minutes.

Deglaze the skillet with wine, scraping up any browned bits, and bring to a boil, reducing by half for 3-5 minutes.

Add the chicken broth mixture, half and half, butter, and tarragon to the skillet; reduce heat to simmer and cook until the sauce reduces by half, around 5-8 minutes.

Remove the sauce from heat and add lemon juice, seasoning with kosher salt and freshly cracked black pepper.

Combine the sauce one final time before serving.

Serve the pork chops with the sauce, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens