These pork chops are drenched in an irresistible tarragon mushroom sauce!
This recipe truly is such a gorgeous combination of ingredients. Plus, it’s really quick and so simple to whip up! Follow me…
Preparing Pork Chops
For this recipe, we’re going to be using boneless pork chops. Although technically here I’ll using loin steaks, the difference is negligible. A lot of the success of a delicious pork chop comes down to the preparation.
Preparing the pork chops
- Room Temp – I like bringing the pork close to room temp to help relax the meat before frying it.
- Patting Dry – This is optional, but drying the pork chops helps remove moisture and helps them caramelise more efficiently in the pan.
- Seasoning – Be sure to heavily season the pork with salt and black pepper.
- Fat – If the strip of fat on the pork is quite thick, I recommend scoring it with a sharp knife to prevent the chops from curling up in the pan.
Cooking the pork chops
The main thing when cooking pork chops is forming a crust on both sides to develop flavour. It’s also just as important to rest the pork after you’ve cooked it. If you slice straight in the juices are all going to pour out. You’ll also want to sear the fat to render out all that liquid gold!
Process shots: pat pork dry (photo 1), season (photo 2), add to hot pan (photo 3), fry both sides (photo 4), stack on top of each other (photo 5), flip and sear fat (photo 6).
Creamy Tarragon Mushroom Sauce for Pork
I LOVE tarragon with pork. It also pairs so beautifully with both mushrooms and cream. Put it all together and it all just makes so much sense. The sauce is really simple to make, but there are a few ways you can really take it to the next level:
- Mushrooms – Make sure you properly fry the mushrooms until they build up a nice golden crust. At first, they will soak in all the moisture from the pan, then they’ll steam and release it. Only after that can you properly start to properly sear the mushrooms.
- Fresh Tarragon – I highly recommend using fresh tarragon over dried.
- Dijon and Parmesan – These both not only help thicken the sauce, but they both also add an extra layer of flavour.
- Resting Juices – Stir in the resting juices from the cooked pork to make sure no extra flavour goes to waste!
Process shots: melt butter (photo 1), add mushrooms (photo 2), fry (photo 3), fry garlic (photo 4), add chicken stock, cream, mustard, tarragon and parmesan (photo 5), stir and simmer until thickened then baste pork (photo 6).
Creamy Tarragon Mushroom Pork FAQ
What does tarragon taste like?
It has a complex, liquorice-like flavour. It’s quite pungent, but it blends through a creamy mushroom sauce really delightfully.
What kind of mushrooms should I use?
I highly recommend small mushrooms like button mushrooms, just so they blend through the sauce with ease and top the pork nicely without overpowering the dish.
How do I make sure the pork doesn’t come out dry?
In general, you don’t need to fry pork chops for as long as you think you do. Pork can have a blush of pink in the centre given it reaches 63C/145F. So only fry it until just cooked, as it will continue cooking as it rests and when added back to the pan. Bringing the pork to room temp and resting once cooked will also help.
Serving Creamy Tarragon Mushroom Pork Chops
Alrighty, let’s tuck into the full recipe for this creamy tarragon mushroom pork shall we?!
How to make Creamy Tarragon Mushroom Pork Chops (Full Recipe & Video)
Creamy Tarragon Mushroom Pork Chops
- Kitchen Roll
- Sharp Knife & Chopping Board
- Large Pan, Tongs & Wooden Spoon
- Jug (for stock/cream)
- Fine Cheese Grater
Ingredients (check list):
- 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
- 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!
Quick 1 min demo!
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