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Pork Loin Chops with Mustard Tarragon Sauce
Ingredients
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2 pork loin chops, with the bone in
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 teaspoons quick mixing flour, such as Wondra
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2 teaspoons olive oil
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1 shallot, minced
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1/4 cup white wine or water
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1/2 cup water
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1/2 teaspoon vegetable or chicken base, such as Better than Bouillon
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1 tablespoon balsamic vinegar
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1 tablespoon fresh tarragon, chopped
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1 tablespoon Dijon mustard
Preparation
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Sprinkle pork chops on each side with salt, pepper and flour. Heat olive oil in a medium nonstick skillet over medium heat. Add pork chops to skillet and cook 5 minutes on each side or until a meat thermometer reads 160 degrees F. Place chops on plate and loosely cover with foil to keep warm.
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To the skillet, add the shallot and cook 1 minute or until soft. Stir in the white wine, scraping up any little brown bits from the pan. Cook 1 additional minute.
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Add water and vegetable base and boil vigorously until volume is reduced by half. Mix in balsamic vinegar, tarragon and mustard.
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Return pork chops, including accumulated juices to the pan. Rotate chops to coat them with the sauce and serve. Spoon remaining sauce over chops.
