Ingredients
Scale
- 8 oz cremini mushrooms, sliced 1/4 inch
- 1 1/2 tbsp unsalted butter (for mushrooms)
- Salt and pepper
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 tbsp unsalted butter (for sauce)
- 2/3 cup dry white wine
- 2/3 cup chicken stock
- 3 tbsp beef stock
- 1/2 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 3 sprigs fresh tarragon, leaves picked
- Salt and pepper to taste
Notes
No beef stock? Use all chicken stock. No wine? Sub extra stock and a squeeze of lemon. Make ahead: complete through the stock reduction step, refrigerate. Reheat gently and add cream and tarragon fresh. Also great with chicken thighs or pan-seared salmon. Leftovers keep 2 days refrigerated; reheat low and slow.
Directions
- Saute the mushrooms (separate pan, runs alongside the pork): Melt 1 1/2 tbsp butter in a skillet over medium-high heat. Add mushrooms in a single layer and leave undisturbed for 2-3 min until golden underneath. Toss and cook a further 2 min. Season, then remove from heat and set aside. The mushrooms are ready to transfer the moment the pork is resting.
- Deglaze the pork pan: Once the pork chops are off the heat and resting, keep the pan on medium. Add 1 tbsp butter, shallots and garlic to the pork pan. Saute 1-2 min until soft, scraping up any browned bits. Pour in the white wine and let it bubble, continuing to scrape the fond from the bottom of the pan. Reduce by half, about 2 min.
- Build the sauce: Pour in the chicken stock and beef stock. Bring to a simmer and reduce for 3-4 min until slightly thickened and glossy. Transfer the reserved sauteed mushrooms into the pan and stir to combine.
- Finish with cream: Reduce heat to low. Stir in the heavy cream and Dijon mustard if using. Simmer gently 2-3 min -- the sauce should coat the back of a spoon lightly. Taste and adjust seasoning with salt and pepper.
- Add tarragon and serve: Remove from heat. Stir in most of the tarragon leaves and reserve a few for garnish. Spoon generously over rested pork chops and scatter the reserved tarragon on top.