• CourseDinner
  • CuisineAmerican
  • Keyword15 Minute Meal, Cook Top Dinner, Easypeasy for One, Flavor, For Foodies, Spring, Sunday Dinner
Servings Prep Time
2people 5minutes
Cook Time Total Time
15minutes 20 minutes
Servings Prep Time
2people 5minutes
Cook Time Total Time
15minutes 20 minutes
Degree of Difficulty
  • 2whole pork chops3/4-inch thick
  • 3cloves garlicsmashed
  • 2tbspn unsalted butter
  • kosher salt and freshly ground black pepper to taste
  • radishestrimmed and quartered
  • 15-20whole snow peasblanched and julienned
  • 1cup frozen peasdefrosted
  • 1whole shallotfinely chopped
  • 2-3sprigs fresh tarragon
  • 1 tbspn grainy mustard
  • 1tsp white wine vinegar
  • 1/2cup chicken stock
  • Garnish with chopped fresh parsley or dill
  1. Gather all ingredients before starting recipe.
  2. Remove pork from refrigerator, season well with kosher salt and black pepper and allow to sit at room temperature for least one hour and up to 3 hours before cooking.
  3. Place a skillet over medium high heat and heat for 1-2 minutes, add a teaspoon of butter and add the pork chops to the hot skillet. Reduce heat to medium and cook for about 3 minutes, do not move the chops until nicely caramelized.
  4. Flip the chops after 3 minutes and cook for another 3 minutes until the second side is caramelized.
  5. Reduce heat to low, add a tablespoon of butter, the tarragon and the garlic, and butter baste the chops for 4 minutes
  6. Remove chops to a plate, tent with aluminum foil and allow to rest while making the sauce.
  7. Add finely chopped shallots to skillet and cook for 3-4 minutes, stirring constantly.
  8. Add grainy mustard, a teaspoon of white wine vinegar and 1/2 cup of chicken stock, bring to a boil then remove from heat.
  9. Add quartered radishes, julienned snow peas and peas and toss to combine and heat through. Check for seasoning.
  10. Place chops on a platter and top with the spring vegetables.