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.