Had a request for this recipe in my family and ended up loving it. I don’t tend to use Tarragon all that much but this made me remember how much I like the flavor. This was very good.
One thing that Is going to drastically affect this recipe is the pork chops you get. I think the best is definitely going to be bone-in. Then I usually get rib chops as they have more fat than loin chops. The thickness, though, is going to be a big factor. For this one, I had to get thick cut and while I really liked the end result I think that thin cut would be even better as you would get more flavor bite. I’ve made notes below how I would change some timings based on the thickness of pork chop.
Recipe used: https://paleoleap.com/tarragon-lemon-roasted-pork-chops/
Some info on pork chop cuts: https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638
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Ingredients
- 6 pork chops Rib Chop, Bone-In preferred
- 1 Fennel bulbs, sliced
- 10 Tarragon sprigs
- 4 Garlic cloves, minced
- 1 cup Chicken sock
- Zest from one lemon
- Salt and Pepper to Taste
Ingredients
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Instructions
- Preheat your cast iron pan and preheat oven to 350 degrees
- Salt and Pepper your pork chops and slice the fennel and garlic
- Put a little bit of cooking oil in your pan and sear your pork chops. I did around 2.5 minutes per side at a little over medium heat
- Once you have a good sear on each side, move them to a separate dish
- Add fennel, garlic, and tarragon to pan and cook for 2 minutes
- Add the pork chops back to the pan and add the chicken stock
- Throw your cast iron pan in the oven and cook for 15-20 minutes depending how hot your oven is. If you're doing thin pork chops, I'd cut this down to 10 minutes.
- Serve
