Pork Chops in Tarragon Sauce

An exciting recipe for pork chops found in “Svinekjøtt” (Pork)
published by Hjemmets Kokebokklubb in 1980

Pork Chops in Tarragon Sauce

I take it you followed the advice from two posts back and packed your lunch and went outdoors. If you did you deserve a really good dinner. So why not try this delicious recipe for pork chops.


Winking smile

4 servings
Preparation: About 15 min.
Cooking time: 15-20 min.
Unsuitable for freezing.

4 large, thick pork chops
Bread crumbs
1 egg
Butter for frying
2 tablespoons butter
1 1/2 – 2 tablespoons flour
2 dl [0,4 pt] broth
About 2 dl [0,4pt] cream, 20%
Fresh or dried etarragon
White pepper
Lemon juice or dry white wine


[1] Pat the chops lightly with your hand and rub them with salt and pepper. Dip the chops in flour, whipped egg and bread crumbs and fry them golden brown on both sides.

  [2] Melt the butter for the sauce in a thick-bottomed saucepan, stir in the flour and let it simmer without getting brown for a couple of minutes. Stir in hot broth, stir well and add cream. Let the sauce boil for at least 5 minutes while stirring all the time and season it with salt and pepper, finely chopped fresh or dried, powdered tarragon and a few drops of lemon juice or white wine.

Serve the pork chops with a little sauce and pour the rest of the sauce in a mug so people can add more to taste.