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Tarragon-Dijon Pork Chops

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 pound sliced fresh mushrooms
  • 4 green onions, chopped
  • 1/4 cup Dijon mustard
  • 1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
  • 1 tablespoon red wine, optional
  • 1 tablespoon minced fresh tarragon


  • Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan.
  • In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°.
  • Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.
Nutrition Facts
1 pork chop with 1/3 cup mushroom mixture: 334 calories, 17g fat (5g saturated fat), 82mg cholesterol, 417mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

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Average Rating:
  • mandyleigh86
    Apr 18, 2018

    This was really good and surprisingly light. I used baby Bella mushrooms, and I added the red wine. My only issue was using grey poupon. Its a very spicy, in your nose, Dijon. Next time I will try Maille, it is slightly milder.

  • justmbeth
    Feb 10, 2017

    I made mine in a cast iron skillet. Loved the bed of mushrooms. Served with garlic-olive oil mashed potatoes.

  • bjsilve0
    Sep 21, 2016

    Wonderful flavor and easy. My kind of meal.