Sauteed Pork Chops with Mustard and Tarragon Sauce for Two
Why This Recipe Works
Pork chops are relatively fast to cook, making them an ideal easy weeknight meal. But all too often they turn out dry and tough, so we wanted to find a simple way to guarantee the elusive juicy, tender pork chop. Cooking the pork chops entirely over a medium-high flame resulted in meat that was dry on the outside and underdone in the center, while a cooler flame ensured a properly cooked center but left the exterior pale. In order to achieve a well-browned exterior and a properly cooked center, we cooked the chops over two levels of heat. First we seared the chops on one side over medium-high heat. Once they had browned, we flipped the chops, reduced the heat to medium, and let them reach the proper internal temperature. This recipe will work with any type of pork chop, but the rib chop is our favorite.