Lemon Tarragon Pork Chops Recipes

LEMON-TARRAGON GRILLED PORK CHOPS

Steps:

• Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
• Prepare the grill about 20 minutes before taking pork out of refrigerator.
• Spray grill with non-stick olive oil cooking spray.
• Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
• Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.

LEMON MARMALADE PORK CHOPS

Steps:

• Brush chops lightly with vegetable oil and sprinkle with lemon pepper.
• Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned.
• Remove chops from pan and keep warm.
• Lower heat and carefully add vinegar and marmalade to skillet.
• Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet.
• Return chops to skillet; turn chops once to coat with sauce.
• Refrigerate leftovers.

LEMON-TARRAGON PORK CHOPS

Steps:

• Preheat grill to medium high (400 degrees F).
• Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each side. Brush to coat; set aside.
• In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt. Rub about 11/2 teaspoons of mixture over side of pork chops.
• Place pork chops on preheated grill. Close lid; cook for 4 to 6 minutes* per side (depending on thickness of chop) or until internal temperature reaches 145 degrees F.
• Serve and garnish with slice of lemon, if desired.

TARRAGON-DIJON PORK CHOPS

Steps:

• 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.

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.