Best Tarragon Dijon Pork Chops Recipes

TARRAGON-DIJON PORK CHOPS

Tarragon-Dijon Pork Chops image

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. -Julie Danler, Bel Aire, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 pound sliced fresh mushrooms
4 green onions, chopped
1/4 cup Dijon mustard
1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
1 tablespoon red wine, optional
1 tablespoon minced fresh tarragon

Steps:

Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Nutrition Facts : Calories 334 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

SMOKEY DOUBLE-THICK PORK CHOPS W' DIJON & TARRAGON

SMOKEY DOUBLE-THICK PORK CHOPS W' DIJON & TARRAGON image

Categories Mustard Pork Low Carb Grill/Barbecue

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup chopped fresh tarragon
4 tablespoons Dijon mustard
1/2 cup dry white wine
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 teaspoon liquid smoke
Sea salt and freshly ground pepper to taste
4 large double-thick (1-1/2 to 2 inches) pork chops, bone-in, trimmed of excess fat

Steps:

Combine tarragon, mustard, wine, olive oil, and honey in a food processor. Process until smooth, add liquid smoke and stir to mix well. Sprinkle pork chops lightly on both sides with salt and freshly-ground pepper, pour the tarragon-mustard mixture over them and turn to coat both sides. Cover with plastic wrap and set aside at room temperature. Prepare a charcoal grill using a large chimney starter, spreading the hot coals evenly for medium heat. Remove chops from marinade and wipe off excess marinade, leaving a light film. Reserve the marinade. Place chops on the grill, cover, and cook 10 minutes or until dark grill marks appear. Baste chops with the marinade, turn them, and baste with marinade again. Cover and grill 10 minutes, basting with marinade after 5 minutes. Cover and cook until are just cooked through. Uncover and wait 5 minutes before serving for juices to redistribute.