Pork Chops With Tarragon Sauce

Just in time for summer, these succulent Pork Chops With Tarragon Sauce offer bite after bite of juicy salted meat with a hint of tang and acid from the sauce. You’ll be making this delicious meal over and over again!

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My New Favorite Dinner

I haven’t been able to stop talking about this meal! I can’t get over how perfectly the pork chops pair with my new favorite mustardy tarragon sauce. In fact, it’s so good, I’ve made it 3 times since taking these pictures!

The juiciest, most tender pork chop has the perfect touch of salt in every bite. The unique tarragon sauce adds acidity and tang, making it an excellent addition to your summer meals. Try it at your next barbeque or to put a fun spin on pork chop night!

What is Tarragon?

You can find either fresh or dried tarragon in the grocery store. It looks like long grass and tastes bittersweet, similar to anise. Use too much and it may overpower the rest of the dish.

It goes very well with French dishes, like fish, eggs, chicken, and is a staple ingredient in Bernaise sauce. You can even use a few fresh sprigs to make infused oil or vinegar!

Ingredients You’ll Need

Try this recipe when you’re looking to mix up your regular weeknight dinners. It’s still very easy to make and doesn’t require many ingredients. 

No fancy spice rubs required! This is all you need to make the meat:

• 2 pork chops (1-½” thick)
• Sea salt
• Butter

The fresh tarragon sauce adds a small kick of zest and acid to the meat. Here’s what you need to make it:

• Fresh or dried tarragon
• Olive oil
• Champagne vinegar
• Lemon juice
• Grainy Dijon mustard
• Salt

Which Cut Of Meat Is Best?

I recommend using either Pork Rib Chops, Blade Chops, or Center-Cut Chops for this recipe. The thicker the cut, the better. A thick, fatty cut of meat will give you the most flavor and a juicy bite. Whatever you do, don’t cut off the fat before cooking! 

When all else fails, turn to your local butcher for their expert input.

Preparing Pork Chops For Cooking

It’s important to let the pork chops come down to room temperature before cooking. Once out of the fridge, let them sit on the kitchen counter for 30 minutes.

We can add the salt once the meat reached room temperature. Lightly cover both sides of the pork chops in sea salt. Next, cut slits in the fat around the edges of each chop. This will ensure each cut cooks evenly.

How to Cook Pork Chops Using An Oven

I much prefer to use my oven and stovetop to make pork chops because it’s faster and offers more control. Here’s how we do it:

1. Preheat the oven to 275ºF. Place the pork chops on top of a cooling rack, and place the rack on a cookie sheet covered in foil. Bake in the oven for about 30 to 35 minutes or until a meat thermometer reaches 120ºF. Let the meat rest for 5 to 10 minutes it’s removed from the oven.
2. Heat a cast-iron skillet over medium-high heat. Once hot, add the pork chops and sear one side for 3 minutes, then flip. Turn down the heat to medium-low.
3. Baste the chop by spooning it with melted butter. Control the heat as needed, turning down low or on medium as to not overcook the meat. Sear for an additional 3 minutes or until your chop has formed a seared crust. 

Note: Because the meat is attached to the bone, the chop might curl while cooking. To avoid this, apply pressure with a spatula and hold the chop down for an even sear.

How to Cook Pork Chops Using A Grill

This is a great meal to enjoy on your patio or backyard deck. Here’s how to prepare pork chops on the grill:

1. Set your grill for indirect and direct cooking. Whether it’s gas or charcoal, only heat one side to high while the other side is not lit at all.
2. Add the chops to the indirect (away from the fire) side of the grill. Close the lid and cook for 20 to 30 minutes or until a meat thermometer reaches 120ºF in the thickest part of the meat. 
3. Transfer the chops to the direct side (fire) and cook until charred on each side, about 2 minutes per side. 
4. Have a disposable pan ready with melted butter on the indirect side. Once the chops are charred, add them to this pan and baste in the butter sauce.
5. Let the chops rest for 5 to 10 minutes under foil after cooking.

How to Make Tarragon Sauce

This sauce is everything! Tangy, mustardy, and fresh, it can be enjoyed with pork chops, steak, roasted chicken breast, potatoes, veggies, or thin it out for a salad dressing. It’s such a staple in this meal in particular, so don’t forget to whip up a batch!

This is all you need to do to make my new favorite sauce:

1. Add the tarragon, oil, vinegar, lemon juice, mustard, and salt to a jar and use an immersion blender to combine the ingredients. Alternatively, throw everything in a blender, blend, and you’re done!

If tarragon isn’t your thing, try this creamy sauce instead.

Storing Pork Chops and Tarragon Sauce

Storing cooked pork chops is easy. Wrap them tightly in aluminum foil or store them in an airtight container. They should stay fresh for 3 to 4 days in the fridge.

Leftover tarragon sauce can easily be stored in an airtight container in the fridge. It should stay fresh for up to 1 week.

If you have leftover fresh tarragon, keep it in a plastic bag in the freezer. This is the best way to retain its flavor. Use it within 3 to 5 months.

More Saucy Dinner Ideas

• Easy Homemade Sloppy Joes
• Salmon Patties With Homemade Tartar Sauce
• Creamy Pork Chops With Cauliflower Mash
• Tostones, Guacamole, Skirt Steak And Chimichuri Sauce
• Loaded Chicken Salad With Honey Mustard Vinaigrette
• Sautéed Baby Bok Choy With Ginger Sauce

Did you make my Pork Chops With Tarragon Sauce? Let me know what you think in the comments below. Don’t forget to snap a pic and tag me on Instagram! I love to share your recreations on my page!