Tarragon is one of our favorite herbs. We love it on our roasted chicken, chicken salad, and now on our pork, too. We made this with sour cream mashed potatoes and really enjoyed the combination of the flavors for a good, hearty fall meal.
1 tablespoon olive oil $0.10
salt and pepper, to taste $free(ish)
2 pork chops (1 inch thick) $1.00
1 chopped shallot $0.56
1/2 teaspoon dried thyme $0.03
2 teaspoons dried tarragon $0.12
1/2 cup champagne $0.65*
1 /2 tablespoon flour $free (ish)
1/2 cup milk $0.08
Total Cost $2.57
Season the pork with salt and pepper. Heat the oil in a skillet over medium high heat. Add the pork chops (they should sizzle when they hit the pan) and cook on each side for 2 minutes (until golden brown). Remove pork from pan and set aside. Reduce the heat and add some more oil if there isn’t anymore in the pan. Add your shallots and cook for 2 minutes, until soft.
Add thyme, tarragon, and champagne and cook 2 minutes. Whisk flour and milk into the pan and cook for another minute, making sure to whisk together all the ingredients. Now add your pork chops back to the pan and simmer for another 3-5 minutes. We like our pork at about 130 degrees internal temperature, you might want it more done (or less done). In any case, cook to your liking and let the sauce thicken. Serve and ENJOY!
*As per usual, our wine comes from Trader Joe’s and we live by the motto ‘Never cook with anything you wouldn’t drink.” We drink anything from Trader Joe’s and it’s always a good price.