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This recipe was featured in From the Belly of the Beast.
8 center-cut pork loin chops
Salt and freshly ground pepper
2 tablespoons dried tarragon, divided
4 tablespoons butter
2 tablespoons white wine vinegar
1/4 cup cognac or brandy
1/2 pint heavy cream
2 tablespoons green peppercorns, crushed
Remove pork chops from refrigerator and let stand for 15 minutes or so. Salt and pepper both sides and sprinkle on some of the tarragon. Melt butter in heavy skillet and brown chops on both sides over high heat. Reduce heat to moderate and cook chops about 7 minutes on both sides, depending on thickness. Remove chops to preheated platter. Pour off excess fat, leaving only a glaze. Deglaze pan over high heat with vinegar and liquor, scraping particles from sides and bottom. Reduce liquid to about one-third. Add cream, peppercorns, a squeeze of lemon juice and remaining tarragon. Reduce mixture to thick sauce. Add salt, pepper and more lemon juice to taste. Garnish with parsley. Serve immediately.
Servings: 8. Serving size: 1 chop with sauce. Per serving: 349 calories, 35.4 g protein, 19.5 g fat, 2.1 g carbohydrates, 0.5 g dietary fiber, 379 mg sodium, 130 mg cholesterol
Jan Steele, Pedernales Electric Cooperative