Creamy Tarragon Mushroom Pork Chops
These pork chops are drenched in an irresistible tarragon mushroom sauce!
Servings: 4
Cost: £2.50 / $3
Equipment
- Kitchen Roll
- Sharp Knife & Chopping Board
- Large Pan, Tongs & Wooden Spoon
- Jug (for stock/cream)
- Fine Cheese Grater
Ingredients
- 4x 5oz/150g boneless Pork Loin Chops, brought close to room temp (see notes)
- 1 tbsp Unsalted Butter
- 9oz / 250g Baby Button Mushrooms, thinly sliced
- 2 cloves of Garlic, finely diced
- 180ml / 3/4 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream, at room temp
- 20g / 1/4 cup freshly grated Parmesan
- 1 tbsp Fresh Tarragon, plus a pinch more to serve (optional)
- 1 tsp Dijon Mustard
- Salt & Black Pepper, as needed
- Olive Oil, as needed
Instructions
- Pat the pork chops with kitchen roll then generously season both sides with salt and pepper. If the strip of fat is fairly thick consider scoring it with a knife.
- Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side.
- Melt in the butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add the garlic and fry for another 1-2mins. Pour in the stock and cream then stir in the parmesan, tarragon and mustard. Bring to a simmer and gently bubble away until the sauce begins to thicken (usually 3-5mins), then add the resting juices from the pork. Adjust seasoning if desired.
- Add in the pork and baste in the sauce, then serve up with a pinch more tarragon if desired!
Video
Notes
a) Pork - I recommend getting the pork chops out of the fridge 30mins or so before needed, just to help relax the meat and ensure it cooks through evenly. Cooking times will depend on how thick the chops are. In general, they probably don't need as long as you think. They'll carry on cooking slightly as the rest and when added back to the pan. For reference, the safe internal temp for pork is 63C/145F which is a blush of pink inside.
b) Tarragon - This is quite a strong herb, but I find 1 tbsp adds a good blast of flavour, without being too overpowering. If you've only got dried tarragon, general rule of thumb is 1 tsp dried herbs = 1 tbsp fresh herbs.
c) Sister recipe - This is the sister recipe to my popular Creamy Garlic Mushroom Chicken!
d) Serving - Here I've served with asparagus and Roast Potatoes, but Mashed Potatoes and Green Beans also work really nicely!
e) Calories - whole recipe divided by 4 assuming 1/2 tbsp olive oil for frying.
Nutrition
Calories: 466kcal | Carbohydrates: 4.77g | Protein: 36.87g | Fat: 33.19g | Saturated Fat: 16.824g | Polyunsaturated Fat: 2.416g | Monounsaturated Fat: 11.619g | Trans Fat: 0.257g | Cholesterol: 174mg | Sodium: 197mg | Potassium: 823mg | Fiber: 0.7g | Sugar: 2.51g | Vitamin A: 820IU | Vitamin C: 2.3mg | Calcium: 94mg | Iron: 1.3mg