Creamy Tarragon Mushroom Pork Chops

These pork chops are drenched in an irresistible tarragon mushroom sauce!

Prep time: PT10M

Cook time: PT15M

Total time: PT25M

Rating

5 stars (4 reviews)

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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!

Carol on 2025-06-24 (5 stars):
I substituted sour cream for the heavy cream. My family loved it! I will be making this again! Thanks!
Steve on 2025-04-21 (5 stars):
Utterly lick-the-plate delicious. The family want it again tomorrow.
Lorna on 2024-07-26 (5 stars):
Saw this recipe on your Instagram post. Had all ingredients apart from cream so, substituted Greek yoghurt. It was delicious and so easy. Have since made with cream, I'm happy with either Lovely recipe, thank you.
Christopher Harcum on 2024-05-12 (5 stars):
This is an amazing dish! Deep, savory flavor and the tarragon balances it perfectly. Wife and I loved it and the kids could not get enough, this will be a regular addition to our meal plan.