Pork Chop Sauce Recipe with Bacon, Tarragon, and Cream

 

Smothered Pork chops, scraping potatoes and greens for tea tonight with a homemade creamy bacon and tarragon sauce

** Normally i do the pork chop in the skillet but tonight i air fried it in my counter top Sage Smart oven - air fry setting 220C for 25 minutes turning every 8 minutes. I cooked it till the internal temp was 165f and then let it rest for 5 minutes.

Cooking times and temperatures often come down to personal preference. The pork chops we get from the butcher are quite thick, so we love achieving a nice sear on the outside while keeping the center juicy. The air fry setting on our Sage appliance cooks both pork and lamb chops perfectly, ensuring they stay moist and flavourful without drying out

I love my meat thermometer it has a dual probe for more versatility - you can check it out here on amazon - https://amzn.to/4gttBMQ

** As an Amazon Associate i may receive a small referral commission should you buy something through my UK Amazon affiliate links

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This is my usual recipe:

Pork Chop Sauce Recipe with Bacon, Tarragon, and Cream

Ingredients:

• 4 slices of bacon, chopped
• 3 spring onions, finely sliced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 2 tsp fresh tarragon leaves, chopped (or 1 tsp dried tarragon)
• 1/4 cup heavy cream
• Salt and pepper to taste
• 2 tbsp olive oil or butter (for searing pork chops)
• 4 pork chops

Instructions:

1. Prepare the Pork Chops:

   • Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
   • Heat olive oil or butter in a large skillet over medium-high heat.
   • Sear the pork chops for 3-4 minutes per side, or until golden brown and cooked to your desired doneness (145°F/63°C for medium). 
   • Remove the chops and set aside to rest under foil.

2. Cook the Bacon:

   • In the same skillet, add the chopped bacon and cook until crispy, stirring occasionally.
   • Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

3. Sauté Aromatics:

   • Reduce heat to medium. Add the spring onions and garlic to the skillet. Sauté for 1-2 minutes until fragrant and softened.

4. Deglaze and Add Stock:

   • Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to lift any browned bits.
   • Let the stock simmer for 3-4 minutes, reducing slightly.

5. Incorporate Tarragon and Cream:

   • Stir in the tarragon and cooked bacon. Allow the flavours to meld for 1-2 minutes.
   • Reduce the heat to low and stir in the cream. Simmer gently for 2-3 minutes until the sauce thickens slightly.

6. Season to Taste:

   • Taste the sauce and adjust seasoning with salt and pepper as needed.

7. Serve:

   • Plate the pork chops and spoon the warm sauce generously over the top.
   • Pair with mashed potatoes, roasted vegetables, or a crisp salad for a complete meal.

Enjoy the rich, savoury flavours of this comforting dish! 🍽️

This was served with boiled scraping potatoes (with the skins left on) and greens - long stem broccoli, sugar snap peas, green beans and spring onions

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