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Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.

Add the olive oil to a large pan (preferably cast iron or heavy bottomed) over medium-high heat. Once the oil is hot, add the seasoned pork chops to the pan. Fry the pork chops for 3-4 minutes per side until they are golden brown and cooked through.
Once cooked, remove the pork chops from the pan and place them on a plate. Cover the plate loosely with foil and set aside.

If your pork chops have a thick layer of fat on the side, use tongs to stand them up on their fat side in the pan. Render the fat for 1-2 minutes until it becomes golden and crispy. Remove these rendered fat pieces and add them to the plate with the other pork chops.

Reduce the heat to medium. Add the 1 tablespoon butter to the pan. Once the butter has melted, add the very finely diced shallots and fry them for 3-4 minutes until they turn golden. Add the minced garlic and fry for another minute until fragrant.

Pour in the 1/3 cup dry white wine. Stir well, scraping any browned bits from the bottom of the pan. Simmer for 1 minute until the wine has largely evaporated.

Pour in the 1 cup chicken stock. Stir and simmer for 2-3 minutes, allowing the stock to reduce by about half.

Stir in the 1/2 cup double cream (heavy cream), 2 teaspoons Dijon mustard, and 1 tablespoon fresh tarragon. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it has thickened to your desired consistency.

Return the cooked pork chops to the pan with the sauce. Baste them in the sauce for 1-2 minutes until they are thoroughly coated and heated through.

Serve the creamy mustard pork chops immediately. Garnish with fresh parsley, if desired.


Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.

Add the olive oil to a large pan (preferably cast iron or heavy bottomed) over medium-high heat. Once the oil is hot, add the seasoned pork chops to the pan. Fry the pork chops for 3-4 minutes per side until they are golden brown and cooked through.
Once cooked, remove the pork chops from the pan and place them on a plate. Cover the plate loosely with foil and set aside.

If your pork chops have a thick layer of fat on the side, use tongs to stand them up on their fat side in the pan. Render the fat for 1-2 minutes until it becomes golden and crispy. Remove these rendered fat pieces and add them to the plate with the other pork chops.

Reduce the heat to medium. Add the 1 tablespoon butter to the pan. Once the butter has melted, add the very finely diced shallots and fry them for 3-4 minutes until they turn golden. Add the minced garlic and fry for another minute until fragrant.

Pour in the 1/3 cup dry white wine. Stir well, scraping any browned bits from the bottom of the pan. Simmer for 1 minute until the wine has largely evaporated.

Pour in the 1 cup chicken stock. Stir and simmer for 2-3 minutes, allowing the stock to reduce by about half.

Stir in the 1/2 cup double cream (heavy cream), 2 teaspoons Dijon mustard, and 1 tablespoon fresh tarragon. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it has thickened to your desired consistency.

Return the cooked pork chops to the pan with the sauce. Baste them in the sauce for 1-2 minutes until they are thoroughly coated and heated through.

Serve the creamy mustard pork chops immediately. Garnish with fresh parsley, if desired.
