Preheat oven to 400 degrees F. To a blender or food processor, add 1/3 cup oil, tarragon, mustard and garlic. Season with salt and pepper. Blend until smooth. Set aside.

In a large bowl, combine carrots, 2 tablespoons oil and vinegar. Season with salt and pepper. Toss until coated. Arrange in a single layer on a parchment-lined rimmed baking sheet and roast 12 to 15 minutes, shaking pan halfway through cooking, until carrots are tender.

Meanwhile, in a 12" cast-iron skillet, heat remaining 1 tablespoon oil over medium. Pat pork chops dry, season generously with salt and pepper and add to skillet. Sear 3 to 4 minutes, without moving, until browned around edges. Flip pork chops and continue to cook another 8 to 9 minutes, until a meat thermometer inserted into chop reaches 145 degrees F.

Serve pork chops with roasted carrots and top with tarragon-mustard sauce.

Source: Hannaford fresh Magazine, March April 2024