Fried Pork Chops with Tarragon and White Wine2015-01-08
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Fried pork chops with tarragon and white wine.Excellent pork chops with herbs and white wine.Delicious!
- 2 large boneless pork chops
- 1 oz (30 g) unsalted butter
- 2 sprigs fresh tarragon,washed and leaves removed
- 1 tablespoon extra virgin olive oil
- 1/2 cup (125 ml) dry white wine
- sea salt and freshly ground black pepper to taste
Rinse pork chops and pat dry with paper towel. Using a fist,flatten a little to make escalopes.
Heat half of butter and olive oil in a frying pan over medium-high heat. When the butter foams,add pork chops and brown for 5 minutes on each side. Season fried pork chops with salt and black pepper. Sprinkle tarragon leaves over the meat.
Pour in dry white wine and bring to a simmer. Reduce heat to low,cover pan with a lid and cook for 2-3 minutes.
Remove cooked pork chops from the pan. Increase heat to high and let juices bubble until they have reduced by half. Stir in remaining butter.
Pour sauce over fried pork chops and serve immediately.
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