Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pork chops with tarragon onion gravy. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sprinkle pork chops evenly with salt and pepper. Heat oil in a large skillet over medium-high heat. Sprinkle pork chops evenly with salt and pepper.

Pork Chops With Tarragon Onion Gravy is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Pork Chops With Tarragon Onion Gravy is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook pork chops with tarragon onion gravy using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Pork Chops With Tarragon Onion Gravy:

1. Get 4 centre cut pork chops/8 boneless chops
2. Prepare 1/2 tsp salt
3. Take 1/4 tsp black pepper
4. Take 1/2 cup all purpose flour
5. Get 1 tbsp olive oil
6. Take 1/2 cup thinly sliced onion
7. Prepare 3/4 cup beef broth
8. Make ready 1 tbsp tarragon

Sprinkle pork chops with pepper and salt. In a small bowl, whisk the gravy mix, garlic powder and water. Sprinkle pork chops with garlic salt and pepper. In the same pan, saute mushrooms and onion in remaining oil until almost tender.

Steps to make Pork Chops With Tarragon Onion Gravy:

1. Sprinkle pork chops evenly with salt and pepper. Dredge pork in flour. Heat oil in a large skillet over medium high heat. Add half of pork to pan; cook 1 to 2 minutes on each side or until pork is browned. Transfer pork to a plate. Repeat with remaining pork. Reduce heat to medium. Add onion to pan, and cook 3 minutes or until tender.
2. Stir in broth, scraping to loosen browned bits. Return pork and any accumulated juices to pan. Bring to a boil; reduce heat, cover, and cook 4 minutes or until pork is done. Stir in tarragon. Yield 4 servings.

Bring to a boil; cook until liquid is almost evaporated. Return pork to skillet; spoon onion mixture over pork. Whisk in the mustard and the cream and bring to a boil. Add any of the juices that have collected on the platter of pork back into the sauce. Pour the sauce over the pork chops.

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