Ingredients
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1/3 cup + 3 tbsp olive oil, divided
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1/3 cup chopped fresh tarragon
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1 tbsp stone ground mustard
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2 cloves garlic
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1 (12 oz) bag rainbow baby cut carrots
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1 tbsp white wine vinegar
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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.
