Tarragon Pork Chops

Yield: 4 servings

Ingredients

4 pork chops, center cut, boneless

Freshly ground black pepper

2 Tablespoons dried tarragon

4 cups chicken broth

1 large white onion, julienned

1/2 cup ice cold water

2 Tablespoons cornstarch

10 to 12 grapes, halved

Directions:

Evenly coat the pork chops with freshly ground black pepper and tarragon.

Place a Dutch oven on the stove over medium-high heat, add seasoned pork chops and sear until slightly browned on both sides, 8 minutes.

Add the chicken broth to the Dutch oven and bring the broth to a boil for 10 minutes.

Add the onion and reduce the heat to low. Cover and simmer the pork chops for 2 to 3 hours, flipping the pork chops every 30 to 45 minutes.

When ready, remove pork chops from Dutch oven and place on a plate.

To make the gravy:
Mix the cornstarch with the ice cold water and pour into the Dutch oven. Turn the heat to medium-high and allow mixture to thicken.

To serve, pour gravy over chops and garnish with grape halves.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.