Ingredients
• 3 tablespoons olive oil
• 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
• kosher salt and black pepper
• 2 shallots, finely chopped
• 3/4 cup dry white wine
• 2 tablespoons heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1 small head frisée, torn into pieces (about 4 cups)
• 1 lemon, cut into wedges
How to Make It
Step 1
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Step 2
Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.
Step 3
Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.
Step 4
Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
Step 5
Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
Step 6
Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.
Source: Real simple
