Best 8 Pork Chops With Tarragon Sauce And Cornichons Recipes

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Pork chops with tarragon sauce and cornichons is a classic French dish that is both flavorful and elegant. The pork chops are usually seared or grilled, then simmered in a creamy tarragon sauce. Cornichons, which are small pickled cucumbers, add a tangy and briny flavor to the dish. This dish is perfect for a special occasion or a weeknight meal.

Here are our top 8 tried and tested recipes!

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE



Pork Chops with Mushroom-Tarragon Sauce image

Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. -Melissa Jelinek, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup white wine or reduced-sodium chicken broth
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons butter

Steps:

  • Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

PORK CHOPS WITH TARRAGON-ONION GRAVY



Pork Chops with Tarragon-Onion Gravy image

Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and Progresso® beef-flavored broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

8 boneless center-cut loin pork chops, 1/4 inch thick (1 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon olive oil
1/2 cup thinly sliced onion
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon chopped fresh tarragon leaves

Steps:

  • Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
  • Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 0 g, TransFat 0 g

TARRAGON-DIJON PORK CHOPS



Tarragon-Dijon Pork Chops image

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. -Julie Danler, Bel Aire, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 pound sliced fresh mushrooms
4 green onions, chopped
1/4 cup Dijon mustard
1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
1 tablespoon red wine, optional
1 tablespoon minced fresh tarragon

Steps:

  • Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Nutrition Facts : Calories 334 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS



Pork Chops with Tarragon Sauce and Cornichons image

Provided by Bon Appétit Test Kitchen

Categories     Mustard     Sauté     Quick & Easy     Father's Day     Dinner     Tarragon     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided
4 3/4-inch-thick pork rib chops
5 teaspoons chopped fresh tarragon, divided
1/2 cup sliced shallots (about 2 large)
1/4 cup thinly sliced cornichons (gherkins)
1 tablespoon whole grain mustard
1/2 cup low-salt chicken broth
1/4 cup apple juice

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
  • Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.

PORK CHOPS WITH MUSTARD-CORNICHON SAUCE



Pork Chops with Mustard-Cornichon Sauce image

Categories     Mustard     Pork     Sauté     Quick & Easy     Dinner     Pork Chop     Fall     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 1-inch-thick pork loin rib chops (about 12 ounces each)
1/2 cup water
1 large shallot, minced (about 3 tablespoons)
1 garlic clove, minced
2 tablespoons minced cornichons* (about 4)
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley

Steps:

  • Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
  • Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
  • *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

SAUTEED PORK CHOPS WITH MUSTARD AND TARRAGON SAUCE FOR TWO



Sauteed Pork Chops With Mustard and Tarragon Sauce for Two image

Succulent pork chops are always welcomed at diner time. If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Provided by Cucina Casalingo

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 pork rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
salt and pepper
6 teaspoons vegetable oil
1 minced shallot
1/2 cup low sodium chicken broth
1/4 cup dry white wine
1/2 tablespoon Dijon mustard
1 tablespoon unsalted butter, cut into 2 pieces
1 teaspoon fresh tarragon leaves
table salt & fresh ground pepper

Steps:

  • Pat the pork dry with paper towels, then season with salt and pepper.
  • Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
  • Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
  • Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
  • Do not clean the skillet.
  • While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
  • Add the shallot and cook until softened, about 2 minutes.
  • Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
  • Stir in the mustard and any accumulated pork juice.
  • Turn the heat to low and whisk in the butter, one piece at a time.
  • Off the heat, stir in the tarragon and season with salt and pepper to taste.
  • Spoon the sauce over the pork before serving.

Nutrition Facts : Calories 418.7, Fat 33.1, SaturatedFat 10.1, Cholesterol 74.1, Sodium 104.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 21.4

LEMON-TARRAGON GRILLED PORK CHOPS



Lemon-Tarragon Grilled Pork Chops image

I found this recipe in the Cooking Light Summer issue. It was wonderful. My DH, who isn't a big pork eater, even like them. Hope you enjoy. I just had to share with my recipezaar family. Preparation time includes marinating.

Provided by gertc96

Categories     Pork

Time 4h6m

Yield 4 serving(s)

Number Of Ingredients 8

4 center-cut pork chops (bone in 1/2 in. thick)
3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup fresh tarragon (chopped)
1 tablespoon lemon rind (grated)
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
  • Prepare the grill about 20 minutes before taking pork out of refrigerator.
  • Spray grill with non-stick olive oil cooking spray.
  • Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
  • Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.

Nutrition Facts : Calories 248.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 71.4, Sodium 3541.3, Carbohydrate 10.3, Fiber 0.6, Sugar 6.7, Protein 24.4

PORK CHOPS WITH TARRAGON



Pork Chops With Tarragon image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 lean, fat-free center-cut pork chops 1 inch thick, bones trimmed French style (see note), about 1 1/2 pounds
2 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons oil (corn, peanut or vegetable)
1/3 cup finely chopped onion
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
1 tablespoon tomato paste
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons butter

Steps:

  • Put the chops on a flat surface and pound them lightly with a flat mallet.
  • Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere. Shake off excess.
  • Heat the oil in a large, heavy skillet. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes. Turn the chops and cook until browned on the second side, about 5 minutes. Cook, turning occasionally, about 5 minutes longer. Transfer the chops to a warm platter.
  • Pour off the fat from the skillet and add the onion. Cook, stirring, until wilted.
  • Add the wine and cook, stirring, about 1 minute. Add the broth and tomato paste and cook, stirring, about 5 minutes. There should be about 3/4 cup of sauce. Add the tarragon and swirl in the butter. Put the chops in the sauce and stir them around until coated on all sides with the sauce. Serve.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 10 grams, Sodium 698 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • To achieve a crispy, golden-brown crust on your pork chops, pat them dry before searing in a hot skillet.
  • Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well-done.
  • Allow the pork chops to rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chop.
  • Don't overcrowd the skillet when searing the pork chops. This will prevent them from cooking evenly.
  • If you don't have tarragon on hand, you can substitute another fresh herb, such as parsley, thyme, or rosemary.
  • Garnish the pork chops with fresh tarragon sprigs before serving for a pop of color and flavor.

Conclusion:

Pork chops with tarragon sauce and cornichons is a classic French dish that is both elegant and delicious. The tender pork chops are complemented perfectly by the creamy, flavorful sauce and the tangy cornichons. This dish is sure to impress your guests at your next dinner party.

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