2 Bone-in pork rib chops (8 oz. each, 1 inch thick, brined if desired)
6 tsp. Vegetable oil
1 Minced shallot
½ cup Chicken broth
¼ cup Dry white wine
½ tbsp. Dijon mustard
1 tbsp. Unsalted butter, cut into 2 pieces
1 tsp. Fresh tarragon leaves
Salt and Pepper to taste
1. Pat the pork dry with paper towels, then season with salt and pepper.
2. Heat 3 tsp. oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
3. Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
4. Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes. Do not clean the skillet.
5. While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in the mustard and any accumulated pork juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste.
6. Spoon the sauce over the pork before serving.