Best Pork Chops With Tarragon Recipes

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PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE



Pork Chops with Mushroom-Tarragon Sauce image

Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. -Melissa Jelinek, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup white wine or reduced-sodium chicken broth
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons butter

Steps:

  • Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

LEMON-TARRAGON GRILLED PORK CHOPS



Lemon-Tarragon Grilled Pork Chops image

I found this recipe in the Cooking Light Summer issue. It was wonderful. My DH, who isn't a big pork eater, even like them. Hope you enjoy. I just had to share with my recipezaar family. Preparation time includes marinating.

Provided by gertc96

Categories     Pork

Time 4h6m

Yield 4 serving(s)

Number Of Ingredients 8

4 center-cut pork chops (bone in 1/2 in. thick)
3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup fresh tarragon (chopped)
1 tablespoon lemon rind (grated)
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
  • Prepare the grill about 20 minutes before taking pork out of refrigerator.
  • Spray grill with non-stick olive oil cooking spray.
  • Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
  • Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.

Nutrition Facts : Calories 248.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 71.4, Sodium 3541.3, Carbohydrate 10.3, Fiber 0.6, Sugar 6.7, Protein 24.4

SAUTEED PORK CHOPS WITH MUSTARD AND TARRAGON SAUCE FOR TWO



Sauteed Pork Chops With Mustard and Tarragon Sauce for Two image

Succulent pork chops are always welcomed at diner time. If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Provided by Cucina Casalingo

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 418.7, Fat 33.1, SaturatedFat 10.1, Cholesterol 74.1, Sodium 104.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 21.4

PORK CHOPS WITH TARRAGON



Pork Chops With Tarragon image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 lean, fat-free center-cut pork chops 1 inch thick, bones trimmed French style (see note), about 1 1/2 pounds
2 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons oil (corn, peanut or vegetable)
1/3 cup finely chopped onion
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
1 tablespoon tomato paste
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons butter

Steps:

  • Put the chops on a flat surface and pound them lightly with a flat mallet.
  • Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere. Shake off excess.
  • Heat the oil in a large, heavy skillet. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes. Turn the chops and cook until browned on the second side, about 5 minutes. Cook, turning occasionally, about 5 minutes longer. Transfer the chops to a warm platter.
  • Pour off the fat from the skillet and add the onion. Cook, stirring, until wilted.
  • Add the wine and cook, stirring, about 1 minute. Add the broth and tomato paste and cook, stirring, about 5 minutes. There should be about 3/4 cup of sauce. Add the tarragon and swirl in the butter. Put the chops in the sauce and stir them around until coated on all sides with the sauce. Serve.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 10 grams, Sodium 698 milligrams, Sugar 1 gram, TransFat 0 grams

PORK WITH CREAMY TARRAGON WINE SAUCE



Pork With Creamy Tarragon Wine Sauce image

I came up with this recipe one night when it was my turn to cook and it ended up being a huge hit. It's so quick and easy that I have made it several times now. It also works well with chicken breasts. As a side dish, I usually serve it with some egg noodles and/or wilted spinach.

Provided by Bakabeth

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb pork chop (usually 4 small thin slices)
salt
pepper
italian seasoning (I use kind in a grinder)
2 teaspoons olive oil
1 1/2 teaspoons butter
4 garlic cloves, smashed and minced
1/2 cup red wine (you can use sherry in a pinch.)
3 tablespoons chicken broth
2 tablespoons reduced-fat cream cheese (I occasionally use reduced fat Boursin if I have it on hand.)
1 tablespoon dried tarragon (or 2 tbsp fresh)

Steps:

  • Before starting, heat the oven up to 350 degrees and put the cream cheese out so it will soften a little.
  • Trim all fat off the pork chops. Pound thin to tenderize and sprinkle each side lightly with salt, pepper and italian seasoning.
  • Heat up a frying pan to medium high. Once warm, add olive oil and butter. Add garlic and sautee until lightly brown.
  • Place pork chops in center of pan and cook on one side until bottom is lightly brown and seared, about 2-3 minutes depending on thickness. Flip chops and cook for an additional minute or until cooked through fully. Be careful not to overcook.
  • Remove chops from pan. Add red wine and chicken broth and bring to a boil.
  • Add cream cheese to mixture and whisk in with a fork. Reduce heat and let simmer for 5 minutes. Season with salt and pepper to taste.
  • Put chops back into pan and place in the oven for 10 minutes.
  • Remove pan from oven and sprinkle with the tarragon, mixing thoroughly. Enjoy!

PORK CHOPS WITH TARRAGON-ONION GRAVY



Pork Chops with Tarragon-Onion Gravy image

Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and Progresso® beef-flavored broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

8 boneless center-cut loin pork chops, 1/4 inch thick (1 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon olive oil
1/2 cup thinly sliced onion
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon chopped fresh tarragon leaves

Steps:

  • Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
  • Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 0 g, TransFat 0 g

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