Medallion in Creamy Sauce
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In a pan of boiling water cook the carrots until tender, about 15-20 minutes.
In another pan cook the courgettes until tender 6-8 minutes. Drain the vegetables and cover to keep warm.
In a pan melt the butter and mustard together. Add the garlic, saute for 30 seconds, and then season with some salt and pepper.
Gently blend in the cream and bring to the boil while continuously stirring, as the sauce thickens turn the heat down to low. Add the chopped tarragon and stir well and then remove from the heat.
Brush the pork chops with a little olive oil, season with the crushed garlic and some salt and pepper.
Place under a hot grill for 6-8 minutes turning once through cooking. When the chops are cooked through but still tender remove from the grill, cover with foil and allow to stand in a warm place for 5 minutes to loosen the meat up and let any juices flow out. If the chops are thick, they may take another couple of minutes to cook.
Place each chop onto a serving plate, surround with the mustard and tarragon sauce, garnish with some tarragon sprigs and serve with the carrots and courgettes or other seasonal vegetables.