One-pan creamy mustard pork chops

Step 1/5

• 1½ shallots
• ½ clove garlic
• ½ tbsp tarragon
• 2 pork chops
• salt

• knife
• cutting board

Mince shallots and garlic. Finely chop tarragon. Season pork chops on both sides with salt.

Step 2/5

• 1 tbsp butter
• olive oil (for frying)

• nonstick pan
• tongs
• cooking spoon

Heat some olive oil in a non-stick pan over high heat. Sear pork chops on each side until golden brown. Remove pork chops from the pan and set aside. Then lower heat to medium and add butter. Sauté shallots and garlic until translucent, approx. 4 min. Add some water or broth if necessary.

Step 3/5

• 100 ml white wine
• 50 ml chicken stock
• 100 g green beans

Return to high heat, then add wine and scrape any bits from the bottom of the pan. Cook wine until reduced by half, approx. 3 min. Add chicken stock and green beans and cook for approx. 3 - 5 min.

Step 4/5

• 1¼ tbsp crème fraîche
• ½ tbsp Dijon mustard
• 1 tsp lemon juice
• pepper

Lower heat and add crème fraîche, Dijon mustard, lemon juice, and tarragon. Season with salt and pepper, then stir to combine.

Step 5/5

Return pork chops to pan and cook for approx. 3 min. Serve with a salad or crusty bread. Enjoy!

Enjoy your meal!