Home - Recipes - Pork Chops with Tarragon-Mustard Sauce and Roasted Baby Carrots
Vegetables

Pork Chops with Tarragon-Mustard Sauce and Roasted Baby Carrots

Often overlooked, tarragon has a slightly sweet, anise-like flavor that complements tangy mustard. The classic sauce is a great match for pork, chicken or fish.

Serves 4
Ready in 33 mins
Prep time 28 mins
Cooking time 5 mins
520 calories per serving

Ingredients

> 1/3 cup + 3 tbsp olive oil, divided
> 1/3 cup chopped fresh tarragon
> 1 tbsp stone ground mustard
> 2 cloves garlic
> 1 (12 oz) bag rainbow baby cut carrots
> 1 tbsp white wine vinegar
> 4 bone-in pork chops (1-inch thick)

Steps

1
Preheat oven to 400°F. To a blender or food processor, add ⅓ cup oil, tarragon, mustard and garlic. Season with salt and pepper. Blend until smooth. Set aside.
2
In a large bowl, combine carrots, 2 tablespoons oil and vinegar. Season with salt and pepper. Toss until coated. Arrange in a single layer on a parchment-lined rimmed baking sheet and roast 12 to 15 minutes, shaking pan halfway through cooking, until carrots are tender.
3
Meanwhile, in a 12” cast-iron skillet, heat remaining 1 tablespoon oil over medium. Pat pork chops dry, season generously with salt and pepper and add to skillet. Sear 3 to 4 minutes, without moving, until browned around edges. Flip pork chops and continue to cook another 8 to 9 minutes, until a meat thermometer inserted into chop reaches 145°F.
4
Serve pork chops with roasted carrots and top with tarragon-mustard sauce.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you