Pork Chops in a Mustard Tarragon Sauce
|1 Cup||Heavy Cream|
|½ Tbsp||Mustard (Any type)|
|Salt & Pepper to taste|
Fry pork chops over medium-high heat until golden on both sides. If your pork chops are more than half an inch thick you'll probably have to finish them in the oven. Approximately 5 minutes at 350°F.
Remove pork chops and keep warm. Pour cream into pork chop pan and stir until the brown bits on the bottom become incorporated. Add mustard and tarragon. Bring to a boil. Cook until thickened. Return pork to pan. Turn to coat.