Tarragon Pork Chops
Tender pork chops infused with tarragon and cooked with mushrooms in a flavorful white wine sauce, perfect for a sophisticated yet comforting meal for any occasion.
Ingredients
Instructions
- Trim fat and bone from the pork chops and pat them dry.
- Heat 1 tablespoon of butter in a frying pan over medium-low heat.
- Add the pork chops to the pan.
- Cook the pork chops for 6 minutes on each side.
- Check for doneness and cook longer if necessary.
- Add the sliced mushrooms to the pan and cook until tender.
- Pour in the white wine and sprinkle with dried tarragon.
- Simmer until the sauce slightly thickens and flavors meld.
Tips & Substitutions
For perfectly cooked pork chops, ensure they are at room temperature before cooking. If you want to enhance the flavor, try marinating the chops in the white wine and tarragon for a few hours beforehand. You can substitute fresh tarragon with 1 teaspoon of dried tarragon if needed. For a different twist, consider adding a splash of lemon juice to the sauce for brightness.
Serving Suggestions
Serve the tarragon pork chops with a side of Ruth Lyons Kartoffelsalat (German Potato Salad) for a delightful pairing. Steamed green beans or a fresh salad complement the dish well. A glass of the same dry white wine used in the recipe will enhance the overall dining experience. For a heartier meal, consider serving with mashed potatoes or rice.
Storage & Reheating
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a splash of broth or water to keep them moist. Cover the skillet to retain moisture and heat until warmed through. Avoid using the microwave as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Tarragon Pork Chops contains roughly 800 calories, with 33g protein, 69g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (94% of the Daily Value), iron (83% of the Daily Value), and protein (65% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1501mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in pork chops for this recipe?
Yes, you can use bone-in pork chops; just adjust the cooking time slightly longer to ensure they are cooked through. The bone can add extra flavor and moisture during cooking. Make sure to check the internal temperature for doneness.
What can I substitute for dry white wine?
If you prefer not to use wine, you can replace it with an equal amount of chicken broth or apple cider vinegar mixed with water. This will provide a similar acidity and depth of flavor to the dish without the alcohol.
How do I know when the pork chops are done?
The best way to check for doneness is to use a meat thermometer; pork chops should reach an internal temperature of 145°F (63°C). Alternatively, you can slice into the thickest part of the chop to ensure there is no pink meat remaining. Let them rest for a few minutes before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).