Tarragon Pork & Brandy Shallot Cream Sauce

It’s another beautiful Sunday! Yesterday we spent the day at the beach in the company of my brother Rob and his wife Maria and two of their children and it was a simply fabulous beach day! Today is a low-key, relaxing day to recover. On most Sundays my husband joins me in the kitchen with a glass of red wine as we create our family dinner. On today’s menu we have one of his favorites – Loin pork chops marinated with tarragon and served with a brandy cream sauce that is simply divine. This meal would be great served with a side of Heidi’s Cheesy, Garlic & Herb Riced Potatoes! Enjoy…

Tarragon Pork & Brandy Shallot Cream Sauce
4 bone-in Pork Chops
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 large shallots, sliced
2 garlic cloves, minced
2 teaspoons tarragon, separated
1/4 cup brandy
1 tablespoon Dijon mustard
1/2 cup chicken stock
1/2 cup light cream
salt & pepper (to taste)

Season both sides of pork chops with salt, pepper & 1 teaspoon tarragon. Set aside. In a medium skillet, melt butter over medium-high heat. Add sliced shallots & garlic.

Sprinkle with 1 teaspoon tarragon, salt & pepper (to taste). Sauté on low to medium-low heat for 8-10 minutes until shallots are tender. Pour in brandy. Stir in Dijon and chicken stock. Bring to a boil; reduce heat to low, cover and simmer gently.

Meanwhile heat the extra virgin olive oil in a large cast iron grill pan. Cook pork chops 3-4 minutes on each side until nicely browned but not over-cooked.

Remove from heat and cover with aluminum foil. Allow to sit for a few minutes to redistribute the juices. To the shallots mixture, stir in the light cream; heat through. Layer Tarragon Pork chops on a platter. Stir the pork juices into the Brandy Shallot Cream Sauce and pour over the pork chops.



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11 thoughts on “Tarragon Pork & Brandy Shallot Cream Sauce

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