- 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
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat.
- Season the pork with ½ teaspoon each salt and pepper. Brown, 3 minutes on one side. Flip.
- After flipping, immediately transfer the cast iron skillet to the oven and roast until cooked through, 7 to 10 minutes.
- Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
- 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.
- Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.