Sauteed Pork Chops With Mustard And Tarragon Sauce For Two - cooking recipe

Ingredients

2 pork rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
salt and pepper
6 teaspoons vegetable oil
1 minced shallot
1/2 cup low sodium chicken broth
1/4 cup dry white wine
1/2 tablespoon Dijon mustard
1 tablespoon unsalted butter, cut into 2 pieces
1 teaspoon fresh tarragon leaves
table salt & fresh ground pepper

Preparation

Pat the pork dry with paper towels, then season with salt and pepper.
Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
Do not clean the skillet.
While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
Add the shallot and cook until softened, about 2 minutes.
Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Stir in the mustard and any accumulated pork juice.
Turn the heat to low and whisk in the butter, one piece at a time.
Off the heat, stir in the tarragon and season with salt and pepper to taste.
Spoon the sauce over the pork before serving.