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!
2pork chops, 1-1/2 inches thick, bring to room temperature
8tbspor large fistful of fresh tarragon, remove stems
5tspgrainy Dijon mustard
Add all ingredients to a jar and blend together.
For The Indoor Sear:
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 after it's removed from the oven.
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.
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.
For The Outdoor Sear:
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.
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.
Transfer the chops to the direct side (fire) and cook until charred on each side, about 2 minutes per side.
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.
Let the chops rest for 5 to 10 minutes under foil. Then slice and serve with tarragon sauce, salad, potatoes, or your favorite side dish.