Creamy Tarragon Mushroom Pork Chops

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4x 5oz/150g boneless Pork Loin Chops, (brought close to room temp (see notes)

1 tbsp Unsalted Butter

9oz / 250g Baby Button Mushrooms, (thinly sliced)

2 cloves of Garlic, (finely diced)

180ml / 3/4 cup Chicken Stock

180ml / 3/4 cup Double/Heavy Cream, (at room temp)

20g / 1/4 cup freshly grated Parmesan

1 tbsp Fresh Tarragon, (plus a pinch more to serve (optional)

1 tsp Dijon Mustard

Salt & Black Pepper, (as needed)

Olive Oil, (as needed)

Directions

Pat the pork chops with kitchen roll then generously season both sides with salt and pepper. If the strip of fat is fairly thick consider scoring it with a knife.

Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side.

Melt in the butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add the garlic and fry for another 1-2mins. Pour in the stock and cream then stir in the parmesan, tarragon and mustard. Bring to a simmer and gently bubble away until the sauce begins to thicken (usually 3-5mins), then add the resting juices from the pork. Adjust seasoning if desired.

Add in the pork and baste in the sauce, then serve up with a pinch more tarragon if desired!

Nutrition

• Calories: 466 kcal
• Total Fat: 33.19 g
• Saturated Fat: 16.824 g
• Unsaturated Fat: 14.035 g
• Trans Fat: 0.257 g
• Cholesterol: 174 mg
• Sodium: 197 mg
• Total Carbohydrate: 4.77 g
• Dietary Fiber: 0.7 g
• Total Sugars: 2.51 g
• Protein: 36.87 g