Pork Chops with Tarragon Mustard & Black Cherry Balsamic

Serves 2

Our Natural Butter Olive Oil and Black Cherry Dark Balsamic come together in a rich, flavorful pan sauce with Dijon mustard and fresh tarragon. This elegant yet simple recipe transforms everyday pork chops into a restaurant-worthy meal.

Ingredients

• 2 bone-in pork chops (about 1-inch thick)
• Sea Salt and freshly ground Black Pepper
• 1 Tbsp. Natural Butter Olive Oil
• 2 cloves garlic, minced
• 2 tsp. fresh tarragon, finely chopped
• 2 Tbsp. Dijon mustard
• 3 Tbsp. Black Cherry Dark Balsamic
• ½ cup chicken stock

Directions

Pat the pork chops dry and season both sides generously with Sea Salt and freshly ground Black Pepper.

Heat the Natural Butter Olive Oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set aside.

Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Stir in the Dijon mustard, Black Cherry Dark Balsamic, and chicken stock, scraping up any browned bits from the bottom of the pan.

Add the fresh tarragon and simmer the sauce for 3–4 minutes, or until it begins to thicken slightly.

Return the pork chops to the skillet. Spoon the sauce over the chops and continue cooking for another 3–4 minutes, or until the pork reaches an internal temperature of 145°F.

Transfer the pork chops to serving plates and spoon the remaining sauce over the top. Garnish with additional fresh tarragon, if desired. Serve with roasted potatoes or a simple green salad.