by WS Slowcook Cookbook
4 bone in pork chops, 3/4" each
Salt and freshly ground pepper
3 tbsps. unsalted butter
2 leeks, white and pale green parts only, thinly sliced
1 lb. assorted fresh mushrooms, brushed clean, stems removed and caps sliced
1/4 cup Madeira
1 tbsp. Worcestershire sauce
2 tbsps. chopped fresh tarragon
1/2 cup heavy (double) cream
1/4 cup chicken broth
Season the pork chops generously with salt and pepper. In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the pork chops and cook until browned on both sides, 5-6 minutes. remove from the pan and set aside.
Return the pan to medium-high heat and melt the remaining 1 tablespoon butter. Add the leeks, reduce the heat to medium, and saute until soft and golden, 3-4 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are softened and beginning to release their liquid, about 4 minutes. Stir in the Madeira, Worcestershire sauce, and 1 tablespoon of the tarragon. Cook, stirring frequently, for 2 minutes. Stir in the cream and broth.
Return the pork chops and any accumulated juices to the pan. Spoon the mushroom mixture over the pork chops, cover, reduce the heat to medium-low, and cook until the pork chops are tender, about 10 minutes.
Stir in the remaining 1 tablespoon tarragon and season to taste with salt and pepper. Serve the pork chops at once, topped with the mushroom and sauce along with white rice.
Pork chops are one of my favorite meats, I can eat them any time. Elise picked this recipe from her Williams Sonoma cookbook and mmmmmm, we're so glad she did. What makes this different than any other fried pork chop recipe is that it has Tarragon in it. I'm not too familiar with and have never cooked with it but it gives this dish a distinct but delicious flavor. What a satisfying meal and tasty meal, hit the spot!! ~isavortheweekend