Mustard Tarragon Pork Chops

I loved the Pork Chops with Agrodolce Sauce so much that I really wanted to try brining again. Since C rejected them, I needed to come up with a new sauce. I always love the way mustard works with pork and this sauce was no exception. C said these were good, but he had pushed all the sauce off the top.  The brining kept the chops so moist and tender, it is the only way I will make pork chops from here on out.  It is so easy and provides such a big benefit.

Mustard Tarragon Pork Chops

2 brined pork chops
2 teaspoons olive oil
¼ cup white wine
¼ cup heavy cream
¼ cup low-salt chicken broth
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard

Preheat oven to 425 degrees. Heat olive oil over medium-high heat in an oven-safe pan. Liberally season both sides of the pork chops with salt and black pepper. Sear for 3 minutes, flip pork chops and sear for 3 minutes more. Remove to a baking sheet and finish in the oven to an internal temp of 150 degrees. Remove and let rest on the pan for 5 minutes.

Deglaze the pan with the wine, simmer for 2 to 3 minutes. Add cream, broth, tarragon, and mustard in until reduced to 1/3 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper. Serve pork topped with a generous spoonful of sauce.

Pork Chop Brine

6 cups cold water
¼ cup of kosher salt
1 teaspoon black pepper corns
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 pork chops, 1 ½ - 2 inches thick

Add salt to water in a large Tupperware container. Add peppercorns, rosemary and thyme and pork chops. Cover tightly and refrigerate up to 24 hours. Remove from the brine and pat the pork chops dry before preparing.

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