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.
Ingredients
- ⅓ cup + 3 tbsp olive oil, divided
- ⅓ 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
- 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.
- 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.
- 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.
- Serve pork chops with roasted carrots and top with tarragon-mustard sauce.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Wheat-free
Tags
- Dairy Free
- Nut Free
- gluten free
- Wheat Free
- Guiding Stars
- Cast-Iron Cooking
- Cast-Iron Skillet