Pork Chops in a Mustard Tarragon Sauce

3-4 Pork Chops
1 Cup Heavy Cream
½ Tbsp Mustard (Any type)
1 tsp Tarragon
  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.

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