Pork chops

Salt and pepper

Flour

2 tbsp oil

1 shallot, minced

¾ cup broth

½ dry vermouth

3 tbsp butter, cubed and cold

2 tsp fresh tarragon

Salt and pepper

1 tbsp oil

Heat oven to 200. Pound chicken to flatten, pat dry. Season with salt and pepper, then coat with flour. Heat oil in pan, med high. Add chicken and cook, 10 min, until golden, both sides. Put chicken in oven to keep warm.

Make the sauce by adding oil to pan, med high, add shallot and ¼ tsp salt, cook 2 min until soft. Add vermouth and broth, reduce for 8 minutes. Stir in collected chicken juice. On low heat, whisk in butter, stir in tarragon and season with salt and pepper.