I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!
- 1/4 cup of white wine
- 2 tablespoons of Dijon Mustard
- 1 tablespoon of dried Taragon
- 2 tablespoons of sour cream
- 1/2 cup of 1% Milk
- 1 teaspoon Wondra
Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.