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Directions:
Put the butter, a lump about the size of a whole walnut in its shell, into a frying pan with the oil. You can use olive oil if that is what you have. As soon as it is hot but before it starts to smoke, add the chops.
Cook them over a moderate heat until both the meat and the edges of the fat have browned on each side, which should take about 5 minutes on the first side and 3-4 on the other. Pour out any excess fat from the pan, season the chops with salt and ground black pepper and scatter over the tarragon leaves. You can chop them if you like but there is little point.
Pour in the wine and simmer, covered with a lid, for a couple of minutes more, turning once. Remove the chops to a warm place, turn up the heat under the pan and boil until the liquid has reduced to a little more than a couple of tablespoonfuls then add the second knob of butter, a little smaller than the first. Swish round the pan till it sizzles and pour over the chops.
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