When it comes to cooking, I would have to say that I am more experienced in the area of vegetables and desserts than I am in meat preparation or cooking. I can make fairly good meat- I marinate some chicken here and there, but often times I stick to easier to prepare meats like sausages or deli meats. However, I'm trying to change that and play around with different meat dishes with fun flavors! After all, I eat basically Paleo.
Which brings me to my blog post today. In an effort to work on my meat cooking abilities, I sought out to bring you guys a recipe that was fun and different and also included some of my very favorite spices. The first time I experimented with tarragon and dijon mustard was when I was in France and I was cooking salmon for a friend. I discovered that these two flavors really liked each other, and that it was a flavor combination worth exploring!
So with a little tweaking, a little culinary instinct, close attention to detail, I come before you with a meat recipe that I can be proud of. These pork chops were honestly some of the best I had. Not dry at all, perfectly moist, and bursting with flavor. It honestly didn't even need the super yummy tangy apricot sauce I had made to go with them because they were just that good on their own. Seriously try this recipe. It will make you rethink pork chops and help you realize that they don't always have to be dry or covered with rosemary.
Which brings me to my blog post today. In an effort to work on my meat cooking abilities, I sought out to bring you guys a recipe that was fun and different and also included some of my very favorite spices. The first time I experimented with tarragon and dijon mustard was when I was in France and I was cooking salmon for a friend. I discovered that these two flavors really liked each other, and that it was a flavor combination worth exploring!
So with a little tweaking, a little culinary instinct, close attention to detail, I come before you with a meat recipe that I can be proud of. These pork chops were honestly some of the best I had. Not dry at all, perfectly moist, and bursting with flavor. It honestly didn't even need the super yummy tangy apricot sauce I had made to go with them because they were just that good on their own. Seriously try this recipe. It will make you rethink pork chops and help you realize that they don't always have to be dry or covered with rosemary.
Prep Time: 1 hour 5 minutes
Cook Time: 6-8 minutes
Serves: 4-5
The Ingredients:
The Creation:
1. Prepare the pork chops by marinating them in the olive oil, mustard, garlic, tarragon, and lemon juice. Fork the pork chops and mix them until they are all evenly coated in the marinade. Let sit in refrigerator for at least one hour before cooking.
2. Once the pork chops are done marinating, remove them from the fridge. With olive oil, grease a skillet to prepare for cooking. Over medium heat, cook the pork chops for 3 minutes on each side, then flip them and cook for 3 minutes on the opposite side. Take a knife and cut the side of the pork chop to see if it is cooked through. I like my pork chops just a touch pink because I find that they are less dry and more flavorful. But if you prefer yours completely white, then try cooking them for 1-2 more minutes on each side and check it again with a knife. The cook time may also vary depending on the thickness of your pork chops. So make sure to keep a close eye on them while they are cooking.
3. Optional: Dress your pork chops with my amaaaaaaazing apricot sauce found HERE!
Cook Time: 6-8 minutes
Serves: 4-5
The Ingredients:
- 15 oz boneless center cut pork chops (thin cut)
- 1 tablespoon olive oil
- 2 teaspoons dijon mustard
- 2 cloves of garlic, pressed/minced
- 1 teaspoon dried tarragon
- Juice of 1/2 lemon
The Creation:
1. Prepare the pork chops by marinating them in the olive oil, mustard, garlic, tarragon, and lemon juice. Fork the pork chops and mix them until they are all evenly coated in the marinade. Let sit in refrigerator for at least one hour before cooking.
2. Once the pork chops are done marinating, remove them from the fridge. With olive oil, grease a skillet to prepare for cooking. Over medium heat, cook the pork chops for 3 minutes on each side, then flip them and cook for 3 minutes on the opposite side. Take a knife and cut the side of the pork chop to see if it is cooked through. I like my pork chops just a touch pink because I find that they are less dry and more flavorful. But if you prefer yours completely white, then try cooking them for 1-2 more minutes on each side and check it again with a knife. The cook time may also vary depending on the thickness of your pork chops. So make sure to keep a close eye on them while they are cooking.
3. Optional: Dress your pork chops with my amaaaaaaazing apricot sauce found HERE!