Gather all ingredients before starting recipe.
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.
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.
Flip the chops after 3 minutes and cook for another 3 minutes until the second side is caramelized.
Reduce heat to low, add a tablespoon of butter, the tarragon and the garlic, and butter baste the chops for 4 minutes
Remove chops to a plate, tent with aluminum foil and allow to rest while making the sauce.
Add finely chopped shallots to skillet and cook for 3-4 minutes, stirring constantly.
Add grainy mustard, a teaspoon of white wine vinegar and 1/2 cup of chicken stock, bring to a boil then remove from heat.
Add quartered radishes, julienned snow peas and peas and toss to combine and heat through. Check for seasoning.
Place chops on a platter and top with the spring vegetables.
