- 3 tablespoons olive oil
- 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
- kosher salt and black pepper
- 2 shallots, finely chopped
- 3/4 cup dry white wine
- 2 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 small head frisée, torn into pieces (about 4 cups)
- 1 lemon, cut into wedges
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.
- Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.
- Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
- Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
- Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.