Serves 4
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  1. Preheat the oven to 200°C/180 ̊C fan/gas mark 6.
  2. Heat the oil in a pan over a medium-high heat. Season the chops with salt and pepper.
  3. Sear the chops for 3-4 minutes per side until browned. Transfer to a large baking tray and roast for 6-7 minutes or until completely cooked throughout. Transfer to a plate, tent loosely with foil and rest for 10 minutes.
  4. Meanwhile, return the pan to a medium heat and cook the shallots 3-4 minutes. Add the garlic and cook for one minute longer.
  5. Add the white wine and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom using a wooden spoon. Season with salt and pepper.
  6. Add the cream and mustard and whisk everything together until well combined. Add the tarragon and simmer for 2-3 minutes until it starts to thicken.
  7. Serve the pork chops with the tarragon mustard sauce, some mashed potatoes and your favourite green vegetables.

Nutrition Facts

Per serving: 348kcals, 27.3g fat (10.1g saturated), 4.5g carbs (1.5g sugars), 19.3g protein, 0.3g fibre, 0.169g sodium