• 1 each Double cut pork chop (approx 1#)
  • 2 tsp Garlic (minced)
  • 2 T Shallots (minced)
  • 4 T Chopped hazelnuts
  • 2 T Dijon
  • 2 oz Cognac
  • ¼ cup Chicken stock
  • ¼ cup Heavy cream
  • 1 T butter
  • 1 tsp Tarragon (chopped)
  • 1 tsp Parsley (chopped)
  • Squish of lemon
  • Salt and pepper to taste


Preheat a heavy bottomed pan over high heat.

Season pork on all sides and sear in the pan with a bit of oil.

Place in the oven and let roast to an internal temp of approximately 150º. Remove from oven and allow to rest.

In the same pan, add garlic, shallots and hazelnuts. Sauté approximately 1 minute. Add Dijon and cognac. Let flame and add stock, cream and butter and allow to reduce to sauce consistency. Finish with salt and pepper, a squish of lemon and the fresh herbs.