Tarragon-Lemon Roasted Pork Chops Recipe

There are so many ways to dig into a marvelous pork roast, just as pork chops can enjoy the same versatility in cooking. But a pork chop is more than a humble pork chop.

There are, in fact, different cuts of chops. Some will be drier, others more tender, while a few will contain more gristle and bone. So how to choose the right one?

We like rib chops which are cut from the shoulder to the middle of the loin, they are quite tender with a little more fat than loin chops - perfect for this dish. Ask your friendly butcher if you aren't sure which one is best.

Now that the meat is chosen let's examine the other ingredients. Salt and pepper are always on hand, and garlic and chicken stock too, but how about fennel and tarragon? Fennel has a special flavor, akin to anise or licorice.

Never fear if those characteristics aren't your thing; fennel has a way of becoming more mild and delicate as it cooks, leaving you to sample a mildly-fragrant softened treat. Tarragon, on the other hand, can go either way. French tarragon has a strong anise smell, Russian tarragon does not. Choose your greens wisely, and you will not be disappointed.

In any case, remember to also use organic lemons, as you will be consuming the zest - add any extra juice to fresh lemonade and enjoy your meal!

Tarragon-Lemon Roasted Pork Chops Recipe

Serves: 4 Prep: 10 min Cook: 25 min

Ingredients

• 6 boneless pork chops
• 8 tarragon sprigs
• 1 tbsp. lemon zest
• 3 garlic cloves, minced
• 2 fennel bulbs, trimmed and sliced
• 1 cup chicken stock
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 350 F.
2. Season the pork chops to taste with sea salt and freshly ground black pepper.
3. Melt some cooking fat in an ovenproof casserole dish, over medium-high heat.
4. Brown the pork chops for 1 to 2 minutes per side and set aside.
5. In the same casserole dish, add the tarragon, lemon zest, garlic, and fennel; cook for 2 to 3 minutes, stirring.
6. Return the pork to the dish, pour in the chicken stock, and bring to a simmer.
7. Transfer uncovered to the preheated oven and roast for 15 to 20 minutes.

Tarragon-Lemon Roasted Pork Chops Recipe

These are not your grandma's pork chops, these are your pork chops, roasted with tarragon, zesty lemon, and fennel - they are out of this world!

5 from 1 vote

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 380 kcal

Ingredients

  

1x2x3x

• 6 boneless pork chops
• 8 tarragon sprigs
• 1 tbsp. lemon zest
• 3 garlic cloves minced
• 2 fennel bulbs trimmed and sliced
• 1 cup chicken stock
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat oven to 350 F.
• Season the pork chops to taste with sea salt and freshly ground black pepper.
  6 boneless pork chops, Sea salt and freshly ground black pepper
• Melt some cooking fat in an ovenproof casserole dish, over medium-high heat.
  Cooking fat
• Brown the pork chops for 1 to 2 minutes per side and set aside.
• In the same casserole dish, add the tarragon, lemon zest, garlic, and fennel; cook for 2 to 3 minutes, stirring.
  8 tarragon sprigs, 1 tbsp. lemon zest, 3 garlic cloves, 2 fennel bulbs
• Return the pork to the dish, pour in the chicken stock, and bring to a simmer.
  1 cup chicken stock
• Transfer uncovered to the preheated oven and roast for 15 to 20 minutes.

Nutrition

Calories: 380kcalCarbohydrates: 13gProtein: 47gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mgSodium: 245mgPotassium: 1372mgFiber: 4gSugar: 6gVitamin A: 253IUVitamin C: 21mgCalcium: 105mgIron: 3mg

Keyword lemon, paleo, pork chops, recipe, roasted, tarragon

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