Preheat oven to 400 degrees F. Rub pork chops all over with olive oil and sprinkle with salt and pepper evenly on both sides. Dredge in Italian seasoned Panko Bread crumbs evenly on both sides.
Place a large skillet over medium-high heat and heat 1 tablespoon oil. Add coated chops to skillet and cook 2 to 3 minutes per side, until browned.
Transfer pork to a baking sheet; roast for 5 to 7 minutes or until internal temperature reaches 150 degrees F.
While chops roast, add remaining 1 tablespoon oil and shallots to skillet. Cook, stirring often, for 3 to 4 minutes. Add wine to skillet; simmer until reduced by half. Add cream; simmer until sauce just thickens. Stir in mustard and tarragon. Spoon sauce over crispy baked pork chops.
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Preheat oven to 400 degrees F. Rub pork chops all over with olive oil and sprinkle with salt and pepper evenly on both sides. Dredge in Italian seasoned Panko Bread crumbs evenly on both sides.
Place a large skillet over medium-high heat and heat 1 tablespoon oil. Add coated chops to skillet and cook 2 to 3 minutes per side, until browned.
Transfer pork to a baking sheet; roast for 5 to 7 minutes or until internal temperature reaches 150 degrees F.
While chops roast, add remaining 1 tablespoon oil and shallots to skillet. Cook, stirring often, for 3 to 4 minutes. Add wine to skillet; simmer until reduced by half. Add cream; simmer until sauce just thickens. Stir in mustard and tarragon. Spoon sauce over crispy baked pork chops.
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