Pork Chops with Dijon Glaze

Ingredients

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

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...

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