Source: Parents Magazine


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Instructions Checklist
  • Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add olive oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.

  • Reduce heat to medium. Add water or wine and garlic and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Add stock, turn heat to low, and cover, cooking until chops are tender but not dry, 10 to 15 minutes. (When they're done, their juices will run slightly pink.)

  • Transfer pork to a platter and cover to keep warm. Pour off liquid and add 1 tablespoon butter and 1/4 cup minced shallot to the pan. Cook over medium heat until the shallot softens, 4 minutes. Add 1/2 cup stock or water and cook, stirring, until syrupy, about 5 minutes. Add 1/4 cup chopped fresh tarragon and stir. Add 1 tablespoon more butter and 1 tablespoon lemon juice, swirl, and pour over the pork. Serve garnished with a sprinkle of chopped tarragon. Makes 4 servings.

Nutrition Facts

376 calories; fat 23g; saturated fat 9g; carbohydrates 4g; insoluble fiber 0.3g; protein 32g; sodium 312mg.