Fun fact: this pork chop recipe was the centerpiece of the first dinner I cooked for B when we were dating. And apparently it was a good one, because he still requests this one to this day. Even though it’s a French recipe, I find it groups nicely into the comfort food category and goes well with simple sides like peas and mashed potatoes.
1 tablespoon butter
1 tablespoon olive oil
4 large pork chops, about 1 inch thick
4 tablespoons dry white wine
1/2 teaspoon thyme
1 cup heavy cream
1 teaspoon tomato purée
1 tablespoon Dijon mustard
1 cup chopped tomatoes
1 tablespoon fresh tarragon
salt and pepper
Melt the butter and oil in a heavy skillet over high heat until sizzling. Season the pork chops with salt and pepper, then add to the pan and reduce heat to medium-high. Brown on each side and cook until medium-rare, then transfer pork chops to a plate and pour off all the fat. Cover and place in 170 degree oven to keep warm.
Add the wine and thyme to the pan and bring to a boil while stirring to deglaze the pan. Cook for until the wine has almost evaporated. Add the cream and tomato purée and simmer for 2 minutes, stirring frequently. Add the mustard, chopped tomato, and tarragon and combine. Cook for 1 more minute to heat through.
Return the pork chops to the sauce and cook over medium-low heat until just firm to the touch. Be careful not to overcook.
We paired this meal with a 2012 Guidobono Nebbiolo Langhe from Glassful, a new wine service that delivers wine suggestions based on pretty fun quiz (e.g. You’re grilling chicken on the BBQ, what’s your flavor of choice? and How do you take your morning coffee or tea?). Another thing I like about Glassful is that they offer a great selection of organic, natural, and biodynamic wines from small producers. B and I were pleasantly surprised by all of the wines we tried and they’re reasonably-priced so we’d definitely consider purchasing them in the future!