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Ingredients:
  • 3 tablespoons olive oil
  • 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 2 shallots, finely chopped
  • 3/4 cup dry white wine such as Terhune Orchards Vidal Blanc
  • 2 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 1 small head frisée, torn into pieces (about 4 cups)
  • 1 lemon, cut into wedges
Directions:
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper. Brown, 3 minutes on one side. Flip.
  3. After flipping, immediately transfer the cast iron skillet to the oven and roast until cooked through, 7 to 10 minutes.
  4. Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
  5. Add the Terhune Orchards Vidal Blanc wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
  6. Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.

<< Back to Recipes

Ingredients:
  • 3 tablespoons olive oil
  • 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 2 shallots, finely chopped
  • 3/4 cup dry white wine such as Terhune Orchards Vidal Blanc
  • 2 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 1 small head frisée, torn into pieces (about 4 cups)
  • 1 lemon, cut into wedges
Directions:
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper. Brown, 3 minutes on one side. Flip.
  3. After flipping, immediately transfer the cast iron skillet to the oven and roast until cooked through, 7 to 10 minutes.
  4. Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
  5. Add the Terhune Orchards Vidal Blanc wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
  6. Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.