Pork Chops With Tarragon
- 4 lean, fat-free center-cut pork chops 1 inch thick, bones trimmed French style (see note), about 1 1/2 pounds
- 2 tablespoons flour
- Salt to taste if desired
- Freshly ground pepper to taste
- 3 tablespoons oil (corn, peanut or vegetable)
- 13 cup finely chopped onion
- 1/4 cup dry white wine
- 3/4 cup fresh or canned chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped fresh tarragon leaves
- 2 tablespoons butter
- Put the chops on a flat surface and pound them lightly with a flat mallet.
- Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere.
- Shake off excess.
- Heat the oil in a large, heavy skillet.
- When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes.
- Turn the chops and cook until browned on the second side, about 5 minutes.
- Cook, turning occasionally, about 5 minutes longer.
- Transfer the chops to a warm platter.
- Pour off the fat from the skillet and add the onion.
- Cook, stirring, until wilted.
- Add the wine and cook, stirring, about 1 minute.
- Add the broth and tomato paste and cook, stirring, about 5 minutes.
- There should be about 3/4 cup of sauce.
- Add the tarragon and swirl in the butter.
- Put the chops in the sauce and stir them around until coated on all sides with the sauce.
- Serve.
lean, flour, salt, freshly ground pepper, oil, onion, white wine, chicken broth, tomato paste, tarragon, butter
Taken from cooking.nytimes.com/recipes/9383 (may not work)