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.