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Pork Chops with Tarragon Mustard & Black Cherry Balsamic
Sweet, savory, and deeply comforting, these pork chops come together in one skillet with a rich pan sauce that feels elegant but takes less than 30 minutes to make.
The bold flavor of seared pork pairs beautifully with a silky sauce made from Dijon mustard, fresh tarragon, and Redstone Black Cherry Dark Balsamic Vinegar. The balsamic adds a subtle fruit-forward sweetness that balances the savory mustard and aromatic herbs perfectly.
Finished with Redstone Butter Infused Olive Oil, the sauce becomes glossy and rich, coating the pork chops with layers of flavor in every bite. This dish is perfect for an easy weeknight dinner but impressive enough for entertaining.
Serve alongside roasted potatoes, mashed cauliflower, or a crisp green salad for a complete meal.
Ingredients
- 2 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper
- 1 tbsp Redstone Butter Infused Olive Oil
- 2 cloves garlic, minced
- 2 tsp fresh tarragon, finely chopped
- 2 tbsp Dijon mustard
- 3 tbsp Redstone Black Cherry Dark Balsamic Vinegar
- ½ cup chicken stock
Optional garnish
Fresh tarragon
Instructions
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Pat the pork chops dry and season both sides generously with salt and pepper.
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Heat olive oil in a heavy skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side, until golden brown. Remove chops and set aside on a plate.
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Reduce heat to medium. Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in Dijon mustard, black cherry balsamic, and chicken stock, scraping up any browned bits from the bottom of the pan.
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Stir in fresh tarragon. Let the sauce simmer for 3–4 minutes until slightly thickened.
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Return pork chops to the pan. Spoon sauce over the chops and cook for another 3–4 minutes, until pork reaches 145°F (63°C) internal temperature.
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Plate the pork chops and drizzle with extra sauce. Garnish with more fresh tarragon if desired. Pair with roasted potatoes or a simple green salad.
Why You’ll Love This Pork Chop Recipe
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Restaurant-quality flavor at home – The rich pan sauce combines Dijon mustard, fresh tarragon, and sweet-tart black cherry balsamic for a beautifully balanced dish.
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Quick weeknight dinner – Ready in about 30 minutes with just one skillet.
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Perfect sweet & savory balance – The fruit-forward notes of Redstone Black Cherry Dark Balsamic Vinegar add depth and natural sweetness to the sauce.
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Elegant but simple – This dish feels special enough for entertaining but easy enough for everyday cooking.
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Pairs with many sides – From roasted vegetables to mashed potatoes, these pork chops go with almost anything.
Key Ingredients & Flavor Highlights
Pork Chops
Bone-in pork chops are ideal for this recipe because they stay juicy and develop a flavorful golden crust when seared.
Redstone Butter Infused Olive Oil
This olive oil adds a rich, buttery flavor while helping the pork chops achieve a beautiful caramelized sear.
Redstone Black Cherry Dark Balsamic Vinegar
The star ingredient of the sauce. Its bold cherry flavor brings subtle sweetness and acidity that perfectly balances the savory pork and mustard.
Fresh Tarragon
Tarragon adds a delicate herbal note with a hint of anise, giving the sauce an elegant, restaurant-style finish.
Dijon Mustard
Dijon provides body and tang to the sauce, helping create that creamy, velvety texture.
Recipe Variations
This recipe is incredibly flexible. Try these variations:
Add shallots
Sauté finely chopped shallots with the garlic for extra depth.
Use fresh thyme instead of tarragon
Thyme adds a slightly earthier flavor if you prefer a more classic herb profile.
Add mushrooms
Sauté sliced mushrooms in the pan before making the sauce for a heartier dish.
Make it creamy
Stir in a tablespoon of cream or mascarpone at the end for a richer sauce.
Frequently Asked Questions
Can I use boneless pork chops?
Yes. Boneless pork chops work well but may cook slightly faster, so keep an eye on the internal temperature.
Can I substitute another balsamic?
Yes, but Black Cherry Dark Balsamic adds a unique sweet fruit note that really elevates the sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the sauce texture.
