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  • Recipe:

    Lemon Tarragon Pan-Seared Pastured Pork Chops Recipe

    Lemon Tarragon Pan-Seared Pastured Pork Chops
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    The marinade is what makes these pork chops so moist and tender. Use a thin cut pork chop for best results. Bone-in or boneless doesn't matter. Flavor is great and they cook up quickly.

    Recipe Instructions:

    Arrange pork chops in a single layer in the bottom of a shallow casserole dish with a fitted lid. Whisk together lemon juice, olive oil, salt and tarragon. Pour liquid over the pork chops. Put on the lid and marinate for 4-9 hours, turning over the chops at least once.

    About an hour before dinner, take the chops out of the fridge to allow to come to room temperature.

    Heat a cast iron skillet on medium heat. Once pan is hot, place your chops in the pan being careful not to crowd. Cook 3-5 minutes on each side depending on thickness of the chop.

    Keep finished chops in a warm over while others cook.

    To make a sauce:

    To make an optional sauce, reduce heat of pan to medium-low and dissolve 1/2 tablespoon of arrowroot powder in 1 tablespoon of cold water. Set aside.

    De-glaze the pan with about 1/3 cup of white wine, scraping up the brown bits. Pour in remaining marinade and bring to a boil. Once boiling, whisk in the arrowroot. Sauce should thicken some. If it does not thicken to desired consistency, reduce heat and allow to reduce some.

    Serve over chops.

    Comments and Reviews

  • S Meyer says:
    I love all the recipes!! I can't wait to try them!! Being on a strict diet is made much easier with all your recipes Reply
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