7-23: Pork Chops with Tarragon

Pan frying pork chops is not the easiest method for cooking pork chops. It is really easy to over cook pork chops that way, but 7-23: Pork Chops with Tarragon came out “just right”.

These pork chops are pan fried and the sauce is added to the pan, drippings and all at the end. Cooking the sauce and meat together creates a flavorful sauce.

Fresh tarragon was not available at the time, so dried tarragon was substituted.

The ingredient shot for this recipe is very green, yellow, and white.

Chopped shallots in butter smell amazing. The smell of any kind of sautéed onion wafting through the house makes me happy. ? ?

After the shallots cooked for 5 minutes, I added the white wine into the pan.

This image shows the pork just after I flipped the chops. This was about 3 minutes in to cooking. I flipped these twice, cooking 3 minutes each time.

Relish is just chopped up pickles, right? The recipe called for chopped cornichons, but it was easier to use relish.

Check out those pork chops! This golden brown coloring was achieved after the third flipping.

Finally, I added the sour cream, salt, pepper, and tarragon to the pan and started stirring.

The sauce turned yellow-brown from the pan drippings. I like how the color contrasts on the white plate. The Simply Delicious photo still shows the dish in the pan, not on a plate. These pork chops are delicious with the tarragon sauce.

Grade: B+