Best Smokey Double Thick Pork Chops W Dijon Tarragon Recipes

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE

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.

GRILLED DOUBLE-THICK PORK CHOPS WITH SOUTHERN FLAVORS

Steps:

• Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature.
• Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
• In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside.
• Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce.

PORK CHOPS WITH TARRAGON

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.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.