Lemon Tarragon Pan-Seared Pastured Pork Chops Recipe
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.
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.