Sauteed Pork Chops with Mustard and Tarragon Sauce for Two

Published April 24, 2007.

Why this recipe works:

For a pork chop recipe that would produce juicy, tender pork chops quickly, we passed over hefty chops in favor of 1/2-inch-thick, bone-in rib chops. For juicy meat, we placed the chops in a cold pan over medium heat, then covered them. Although starting meat in a cold pan sounds odd, if not… read more

For a pork chop recipe that would produce juicy, tender pork chops quickly, we passed over hefty chops in favor of 1/2-inch-thick, bone-in rib chops. For juicy meat, we placed the chops in a cold pan over medium heat, then covered them. Although starting meat in a cold pan sounds odd, if not downright weird, we found that this unconventional method was the key to a foolproof, quick-cooking, weeknight pork chop recipe.

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Serves 2

If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Ingredients

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