Pork Chops with Dijon Glaze

Ingredients

  • 2 tablespoons EVOO, plus more for drizzling
  • 2 tablespoons EVOO, plus more for drizzling
  • 3 cloves garlic, finely chopped
  • 1 large shallot, finely chopped
  • Grated zest of 1 lemon
  • Kosher salt and freshly ground pepper
  • 2 shots dry sherry
  • + 15 more ingredients
    • ½ cup chicken stock
    • 1/3 cup honey
    • 2 rounded tablespoons Dijon mustard
    • Handful fresh tarragon leaves, chopped
    • Four 1 ½-inch-thick bone-in pork chops
    • 3 cloves garlic, finely chopped
    • 1 large shallot, finely chopped
    • Grated zest of 1 lemon
    • Kosher salt and freshly ground pepper
    • 2 shots dry sherry
    • ½ cup chicken stock
    • 1/3 cup honey
    • 2 rounded tablespoons Dijon mustard
    • Handful fresh tarragon leaves, chopped
    • Four 1 ½-inch-thick bone-in pork chops

1. Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes...

View full recipe at SpringPad

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