Flour for dredging
Salt & Pepper
1/4 cup Dijon Mustard
1 cup white wine
1 cup chicken stock
1/4 teaspoon tarragon, tarragon can overpower the dish so be careful with it.
2 tablespoons minced onion
1 tablespoon minces garlic
1. Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the oil in a large skillet over medium high heat. Dredge the pork chops in flour and tap off excess flour, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly. Cook the chops in batches to be sure not to over fill the pan. Remove browned chops and place them on a dish for later.
2. pour off most of the fat. Add the onions and garlic and cook them on med high heat until softened, about 1 minute. Add the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock, mustard and tarragon and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 4 minutes.
Chops served here with bacon green beans and potatoes.