Ingredients:
2 bone-in pork chops (about 1-inch thick)
Salt and freshly ground black pepper
1 tbsp Olive Us Butter Infused Olive Oil
2 cloves garlic, minced
2 tsp fresh tarragon, finely chopped
2 tbsp Dijon mustard
3 tbsp Olive Us Black Cherry Dark Balsamic Vinegar
1/2 cup chicken stock
Instructions:
Pat the pork chops dry and season both sides generously with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side, until golden brown. Remove chops and set aside on a plate.
Reduce heat to medium. Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in Dijon mustard, black cherry balsamic, and chicken stock, scraping up any browned bits from the bottom of the pan.
Stir in fresh tarragon. Let the sauce simmer for 3–4 minutes until slightly thickened.
Return pork chops to the pan. Spoon sauce over the chops and cook for another 3–4 minutes, until pork reaches 145°F (63°C) internal temperature.
Plate the pork chops and drizzle with extra sauce. Garnish with more fresh tarragon if desired. Pair with roasted potatoes or a simple green salad.