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Pan-Fry

Pork Chops with Tarragon-Mustard Sauce and Roasted Baby Carrots
Ingredients
Often overlooked, tarragon has a slightly sweet, anise-like flavor that complements tangy mustard. The classic sauce is a great match for pork, chicken or fish.
1/3 cup + 3 Tbsp. olive oil, divided
1/3 cup chopped fresh tarragon
1 Tbsp. stone ground mustard
2 cloves garlic
1 (12-oz.) bag rainbow baby cut carrots
1 Tbsp. white wine vinegar
4 bone-in pork chops (1" thick)
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Pork Chops with Tarragon-Mustard Sauce and Roasted Baby Carrots

Pork Chops with Tarragon-Mustard Sauce and Roasted Baby Carrots

Pork Chops with Tarragon-Mustard Sauce and Roasted Baby Carrots
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:28 minutes
directions
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
 
 
 
 
 
 
 
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