Pork Tarragon in White Wine and Cream

Pork Chop in Tarragon and White Wine Cream Sauce

Ingredients Serves 2:
1.  1 pesandor shallot finely chopped
2.  200g chestnut mushrooms, sliced
3.  2 garlic cloves, crushed
4.  1 tbsp of tarragon leaves only chopped
5.  30g butter
6.  1 tbsp of olive oil
7.  100ml white wine
8.  200ml cream
9.  2 tsp whole grain Dijon Mustard
10. Pinch of Salt
11. Pinch of ground black pepper
12. ¼ tsp of nutmeg
13. A handful of flat leaf parsley finely chopped for garnish

The Pork:
1.  Rub the pork with olive oil pinch of salt and pepper.
2.  On a medium heat fry the pork 4 minutes on each side.  Once cooked remove from heat set aside.

The Sauce:
3.  Using the same pan you used to fry the pork, add butter over medium heat. Add garlic, shallot fry for 1 minute then your mushroom, fry for 2 minutes then add your tarragon leaves; cook for a further 3 minutes.
4.  Add wine and let is simmer for 2 minutes. Then add your cream and Dijon mustard. Season with salt, pepper and nutmeg.
5.  Add your pork again to heat for 1-2 minutes.  Sprinkle with parsley.

Serve with mash potato or pasta.

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