I LOVE LOVE LOVE this dinner. The sauce is finger licking, plate licking, pan licking good. It is the main reason for my great love of this dinner.
I tend to forget that I love this meal so much, and wouldn't you know my kids picked and picked at it. It must have too much of a grown up taste for their palette.
This also has been on my "for guest only" dinner selection. I have made it for just a few VIP's that have been to our house. Made me want company.
4 pork chops, center cut with bone. Rinse, pat dry and season with Salt and Pepper.
1 tbsp butter and 1 tbsp vegetable oil, heated in a skillet on med-high
Brown 2-3 minutes per side, remove from pan and de-glaze with 4 tbsp white wine and 1/2 tsp of Thyme
Reduce wine by half, then add 1 cup heavy cream warm to a slow boil. Add the pork chops back in and cook until chop is firm to touch, DON'T OVERCOOK.
Add, 1 tbsp tomato paste, and 1 tbsp Dijon mustard to sauce and shake the pan back and forth to combine. Add 1 fresh tomato, diced. add 1 tsp tarragon.
Serve with Hash browns or my signature roasted potatoes.
No matter how you serve it, just say yum!!!
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