French Broiled Pork Chops with Dijon-Tarragon Crust

In the countryside, we cook what the season gives us. Right now, it gives us this: beautiful pork, ready for broiled, asking only for simple accompaniment and careful hands. The garden teaches us. I learned to make this watching the light change through the kitchen window, hands in flour, nose full of herbs. That's the real recipe — the one that doesn't fit on a card. But I'll do my best to share what I know.

Ingredients

For the Pork Chops

4 bone-in or boneless pork chops (1½ inches thick, 8-10 oz each)

Sea salt and cracked black pepper to taste

2 tablespoons Dijon mustard (strong and grainy)

1 tablespoon whole grain mustard

2 tablespoons fresh breadcrumbs (made from day-old French bread, finely grated)

1 tablespoon fresh tarragon leaves, finely chopped

1 tablespoon fresh thyme leaves, chopped

1 teaspoon Herbes de Provence

2 cloves garlic, minced to paste

2 tablespoons unsalted French butter, softened

1 teaspoon high-quality olive oil

For the Butter-Basting Mixture

4 tablespoons unsalted French butter, cut into small pieces

3 cloves garlic, crushed

3 sprigs fresh thyme

2 sprigs fresh tarragon

1 bay leaf

Fleur de sel and cracked black pepper

For the Red Wine Reduction

1 cup dry red Burgundy wine

½ cup beef stock or veal stock (preferably homemade)

2 large shallots, minced fine

1 tablespoon red wine vinegar

1 tablespoon tomato paste

2 sprigs fresh thyme

1 bay leaf

2 whole cloves

½ teaspoon cracked black pepper

2 tablespoons cold unsalted butter, cut into small pieces

½ teaspoon cornstarch (optional, for slight thickening)

For Finishing

1 tablespoon fresh tarragon leaves, chopped

1 tablespoon fresh parsley, chopped

Fleur de sel and cracked black pepper

Optional: 1 teaspoon bone marrow (for authentic Burgundian finish)

Equipment Needed

Heavy-bottomed ovenproof skillet or broiler pan (cast iron ideal)

Broiler rack or grid

Oven thermometer

Instant-read meat thermometer

Small shallow dish for mustard mixture

Pastry brush or basting brush

Medium saucepan (for reduction)

Wooden spoon

Tongs (long-handled for safe broiler work)

Paper towels

Small bowl (for herb butter)

Whisk

Fine-mesh strainer (for reduction)

Instructions

Step 1: Prepare the Pork Chops (8 minutes)

Remove the pork chops from refrigeration 30 minutes before cooking. Room temperature meat cooks more evenly and develops better flavor. Place on a clean plate and allow them to acclimate to room temperature.

Pat the pork chops completely dry using paper towels. Any surface moisture creates steam that prevents browning and crust formation. Pay special attention to creases and bone areas where moisture hides.

Season both sides of each pork chop generously with sea salt and cracked black pepper. The salt should be visible as small crystals on the surface—this indicates proper seasoning. French cooking emphasizes early, thorough seasoning rather than finishing salt.

Set the pork chops on a clean plate and hold at room temperature while preparing the mustard crust.

Step 2: Prepare the Dijon-Tarragon Crust Mixture (5 minutes)

In a small shallow dish, combine the smooth Dijon mustard and whole grain mustard using a small spoon. The two mustards together create complexity—smooth mustard provides clean flavor while whole grain mustard adds textural interest and subtle nuttiness.

Finely mince the garlic cloves using a sharp knife, then crush the minced garlic with the flat of your knife against the cutting board, creating a smooth paste. This paste distributes more evenly than chunky minced garlic and cooks more efficiently under the broiler.

Add the garlic paste to the mustard mixture and stir well to incorporate.

In a separate small bowl, combine the fresh breadcrumbs (preferably made from day-old French baguette by grating with a microplane), finely chopped tarragon, fresh thyme leaves, and Herbes de Provence. Mix thoroughly.

Add the soft unsalted butter to the mustard-garlic mixture and stir until fully incorporated, creating a thick paste. The butter should distribute evenly throughout.

Fold the breadcrumb-herb mixture into the mustard-butter mixture using a small spatula or wooden spoon. Combine gently—you want visible specks of herbs and breadcrumbs throughout the mixture, not a homogeneous paste. This creates textural variation during cooking.

Set the crust mixture aside at room temperature in the small dish.

Step 3: Prepare the Red Wine Reduction (12 minutes, can be done while broiling)

Heat a medium saucepan over medium heat for 1 minute to warm the pan before adding fat.

Add ½ tablespoon of unsalted butter to the warm pan. When foaming subsides, add the minced shallots and cook gently for 2-3 minutes, stirring occasionally. The shallots should become translucent and fragrant without browning.

Add the red wine vinegar and let it reduce by half (approximately 1 minute). You should smell the acidity.

Add the tomato paste and stir thoroughly, cooking for 1 minute. The tomato paste should caramelize slightly and darken in color.

Add the Burgundy wine and use a wooden spoon to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. These bits, called *fond*, contain concentrated flavor.

Add the beef or veal stock, fresh thyme sprigs, bay leaf, whole cloves, and cracked black pepper. Stir to combine.

Bring the mixture to a gentle simmer and cook, uncovered, for 8-10 minutes. The reduction should decrease by approximately one-third and become slightly syrupy. The alcohol should burn off, leaving only subtle wine complexity and savory depth.

Strain the reduction through a fine-mesh sieve, pressing gently on solids to extract flavorful liquid. Discard the solids. You should have approximately ¾ cup of reduction.

Return the strained reduction to the saucepan over low heat. The reduction can be completed before or after cooking the pork—either timing works well.

Set aside over very low heat (or remove from heat if not yet ready to finish).

Step 4: Prepare the Broiler and Pan (5 minutes)

Position your oven rack so that the top of the pork chops will be approximately 3-4 inches below the broiler element. This distance ensures proper browning without overcooking the interior. Use your hand to measure—it should fit comfortably in the space.

Preheat the broiler on its highest setting for 5 minutes. Unlike regular oven cooking, broilers require proper preheating to ensure the heating element is at full capacity.

Place an ovenproof heavy-bottomed skillet (preferably cast iron) in the broiler for 2-3 minutes while it preheats. A hot pan is essential for immediate browning when the pork chops are placed on it.

Prepare the herb butter by combining 4 tablespoons unsalted butter (softened or cut into small pieces), crushed garlic cloves, fresh thyme sprigs, fresh tarragon sprigs, and bay leaf in a small bowl. Set nearby for easy access during broiling.

Step 5: Sear the Pork Chops (3 minutes)

Carefully remove the preheated skillet from the broiler using thick oven mitts or tongs. Place it on your stovetop over medium-high heat.

Add ½ tablespoon of olive oil to the hot pan. The oil should immediately shimmer and move easily across the pan surface.

Carefully place the seasoned pork chops into the hot pan. They should sizzle dramatically upon contact—this indicates proper searing temperature. Do not move the chops for 1-2 minutes, allowing a flavorful brown crust to develop.

Using tongs, flip the pork chops carefully and sear the other side for 1 minute without moving.

Remove the pan from the stovetop heat.

Step 6: Apply the Crust and Broil (12-15 minutes)

Using a pastry brush or the back of a spoon, apply the Dijon-tarragon mustard crust mixture generously to the top of each pork chop. Each chop should receive approximately 1 tablespoon of the mixture, distributed evenly across the surface. The crust should be approximately ¼ inch thick.

Do not apply the crust to the bottom of the pork chops—this side is already developing flavor and crust from searing.

Place the skillet carefully into the preheated broiler. Close the broiler door but watch carefully through the window. Broiling requires attention—it's easy to overcook.

Broil the pork chops for 8-10 minutes. You're looking for the mustard crust to become golden brown with slight charring at the edges. The pork chops should register an internal temperature of 145°F (63°C) at the thickest point away from the bone.

After 6 minutes of broiling, carefully remove the skillet from the broiler and add the herb butter mixture. Using a long-handled basting brush, quickly baste the pork chops with the foaming herb butter. This step is crucial—the butter carries heat and flavor deep into the meat while creating additional browning.

Return the skillet to the broiler for the final 2-4 minutes of cooking. The pork chops should reach 145-150°F (63-65°C) internal temperature.

If you want additional browning or if the crust isn't yet golden brown, broil for another 1-2 minutes, checking after each minute to prevent burning.

Step 7: Rest the Pork Chops (3 minutes)

Remove the skillet from the broiler and place on a heat-safe surface or stovetop.

Using tongs, transfer the pork chops to a warm serving platter or individual plates. Resting is critical for pork—it allows the meat fibers to relax and retain juices. If you cut into the chops immediately, the juices run onto the plate instead of staying in the meat.

Tent the pork chops loosely with aluminum foil to maintain warmth during the 3-minute resting period.

While the pork rests, finish the red wine reduction.

Step 8: Finish the Reduction and Plate (3 minutes)

Place the red wine reduction over medium heat and bring to a gentle simmer.

Remove from heat and add the cold butter pieces one at a time, whisking constantly. Each piece of butter should incorporate fully, creating a glossy, slightly emulsified sauce. This is the classical French technique of *monter au beurre*, which enriches sauces.

Season the reduction with a small pinch of sea salt and cracked black pepper. Taste—the sauce should be balanced between acidity (from wine and vinegar), umami (from stock), and richness (from butter).

Remove the foil from the resting pork chops.

Pour approximately 2-3 tablespoons of warm red wine reduction onto each plate, creating a small pool around the pork chop.

Spoon any remaining herb butter from the broiler pan over the pork chop if desired (this step is optional but adds richness).

Garnish each plate with fresh chopped tarragon, fresh parsley, a tiny pinch of fleur de sel, and cracked black pepper.

Optional Burgundian finish: If using bone marrow, place a small quenelle (spoon-shaped portion) of bone marrow on top of each pork chop. The marrow will begin melting into the warm meat.

Serve immediately while everything remains hot and the reduction is at its glossy best.

Expert Tips

Broiler Distance is Critical: The distance between the pork chops and the broiler element determines browning and doneness. Too close (less than 2 inches) and the exterior burns before the interior cooks through. Too far (more than 5 inches) and the meat cooks through without developing proper crust. The ideal distance is 3-4 inches, where the chops reach 145°F (63°C) internal temperature just as the crust achieves golden-brown color.

Use an Ovenproof Skillet: Transferring from stovetop to broiler requires an ovenproof pan—most broiler accidents result from using handles that can't withstand broiler temperatures. Cast iron is ideal; it retains heat perfectly and continues cooking the pork bottoms while broiling the tops.

Pork Chop Thickness Matters: One-and-a-half-inch thick chops are the standard for this technique. Thinner chops (under 1 inch) overcook before the crust browns properly. Thicker chops (over 2 inches) require extended cooking that may dry out the exterior before the interior reaches proper temperature.

Temperature Control is Everything: Pork is safely cooked to 145°F (63°C) according to USDA guidelines. At this temperature, the meat remains juicy and slightly pink in the center—this is perfectly safe. Remove from the broiler when the chops register exactly 145°F, as they'll continue cooking slightly during resting.

Butter Basting is Non-Negotiable: The foaming butter enriched with herbs doesn't just add flavor—it conducts heat efficiently and keeps the meat moist during broiling. Baste at the halfway point and consider a second basting at the three-quarter mark if the crust hasn't yet achieved deep golden color.

Quality Mustard Creates the Foundation: Use French Dijon mustard—it has specific sharpness and flavor that American mustards lack. Combining smooth and whole grain varieties creates better texture than using just one style. Avoid ballpark-style or yellow mustards; they'll taste thin and unbalanced.

Variations

Herb-Crusted Variation: Replace the Dijon mustard crust with a mixture of fresh breadcrumbs, chopped fresh herbs (rosemary, thyme, and sage), minced garlic, and clarified butter. Apply generously and broil until golden. This version emphasizes herbs over mustard.

Apple-Thyme Reduction: Instead of red wine reduction, prepare an apple cider reduction using apple cider, thyme, bay leaf, and a touch of apple cider vinegar. Finish with cold butter. This lighter variation suits spring and early summer menus.

Peppercorn Crust: Create a peppercorn-crusted version by rolling the mustard-coated pork chops in freshly cracked black pepper and colored peppercorns before broiling. Serve with a red wine jus.

Mustard and Anchovy Variation: Add a small mashed anchovy fillet to the mustard crust mixture for umami depth. This intensely savory variation suits Provençal-inspired menus and wine country entertaining.

Lighter Broiled Pork with Herbs: Skip the mustard crust entirely and broil simply seasoned chops, finishing with a bright herb oil made from fresh tarragon, parsley, olive oil, and lemon juice. Serve with the red wine reduction on the side. This cleaner version lets the quality of the pork shine.

Storage Instructions

Refrigerator Storage

Cooked pork chops can be refrigerated for up to 3 days in an airtight container.

The reduction should be stored separately in a glass container at or below 40°F (4°C).

Store with the crust on the pork—it maintains moisture and flavor.

Freezer Storage

Cooked pork chops can be frozen for up to 2 months in an airtight freezer bag with as much air removed as possible.

The red wine reduction freezes well for up to 3 months in an airtight container or freezer bag.

For best results, slightly undercook pork chops by 5°F before freezing, as reheating will bring them to final temperature.

Reheating Instructions

Thaw frozen pork chops in the refrigerator for at least 4 hours or overnight.

Reheat gently in a 325°F (160°C) oven for 8-10 minutes, loosely covered with foil, until warmed through.

Alternatively, reheat on a stovetop grill pan over medium heat for 2-3 minutes per side.

Warm the reduction separately on the stovetop over low heat, stirring occasionally.

Do not reheat in a microwave, as this will dry out the meat and break the reduction's emulsion.

Serving Suggestions

Wine Pairing: Serve with a medium-bodied Burgundy Pinot Noir, Côtes du Rhône, or similar French red wine. The wine's tannins balance the richness of the butter sauce and the meat's juiciness. Avoid heavy wines that would overwhelm the subtle pork flavor. Side Dish Suggestions:

Creamy celery root purée with fresh thyme

Boiled new potatoes with butter and fresh parsley

Roasted root vegetables (carrots, parsnips, turnips) with Herbes de Provence

Sautéed mushrooms with garlic and butter (champignons à la bordelaise)

Creamed spinach with nutmeg

Finely shredded sautéed cabbage with caraway seeds

Plating Presentation:

Place the pork chop off-center on a warmed plate

Pool the red wine reduction around the chop

Arrange side vegetables thoughtfully on the plate

Garnish with fresh herb sprigs and microgreens

Optional: Add a small quenelle of fleur de sel on the plate rim

Occasion: This classic preparation suits formal dinner parties, special occasions, and romantic dinners. The impressive presentation and sophisticated flavors create memorable dining experiences.

Frequently Asked Questions

Q: Can I use boneless pork chops instead of bone-in? A: Yes, boneless chops work well, though they cook slightly faster (reduce broiling time by 1-2 minutes) and lack the flavor contribution from the bone. Bone-in chops are preferred for their superior flavor, but boneless chops are perfectly acceptable if that's what you have. Q: What if I don't have an ovenproof skillet? A: You can broil the pork chops on a broiler pan (the rack and tray that usually comes with your oven). However, you'll lose the advantage of crust development from the preheated hot pan. Alternatively, sear the chops in a regular skillet on the stovetop, then transfer them to a broiler pan for the final cooking stage. Q: How do I know when the pork chops are done? A: Use an instant-read meat thermometer inserted horizontally into the thickest part of the meat, away from the bone. The internal temperature should read 145°F (63°C). At this temperature, pork is considered fully cooked and safe to eat, though it may retain a slight pink color. Trust the thermometer over color cues. Q: Can I prepare the red wine reduction in advance? A: Absolutely! The reduction can be prepared up to 2 days in advance and refrigerated in a covered container. Reheat gently over low heat before finishing with cold butter. The flavors actually develop and deepen after a day of sitting. Q: What if my broiler burned the mustard crust too much? A: Move the skillet to a lower oven rack position for the next attempt, or reduce broiler temperature if your broiler has a low setting. Burned crust develops when the chops are too close to the heating element. The ideal distance is 3-4 inches from the element.

Nutritional Information

Per serving (one 8 oz pork chop with reduction):

Calories: 385

Protein: 38g

Fat: 18g (mostly from butter and pork fat)

Carbohydrates: 4g

Fiber: 0g

Sodium: 520mg

This dish provides excellent lean protein, B vitamins, and minerals from pork while delivering rich, satisfying flavor from butter-based French techniques.

Common Mistakes to Avoid

Broiling pork chops presents several technical challenges where small errors produce dramatically diminished results. The most frequent mistake involves pork chop thickness inconsistency. Purchasing a package of pork chops and assuming they're all identical thickness causes cooking disasters—one chop reaches 145°F while another sits at 160°F, producing both undercooked and overcooked results on the same plate. Solution: Upon purchasing, select chops of visually consistent thickness. If they vary, use a meat mallet (flat side) to gently pound thinner chops to match thicker ones' dimensions. Insufficient drying before mustard application represents another common failure. Pork chops emerge from the refrigerator with surface moisture that prevents the mustard crust from adhering properly. Pat them thoroughly with paper towels, then allow them to sit at room temperature for ten minutes, which allows surface moisture to evaporate further. The mustard should cling to the dry meat surface; if the pork is wet, the mustard slides and pools rather than creating a cohesive crust. Many home cooks place the broiler pan too close to the heating element, believing proximity to heat ensures faster cooking. This creates the opposite result: the exterior chars and burns before the interior temperature rises sufficiently. The ideal distance of three to four inches provides adequate time for the interior to reach target temperature while the exterior develops proper golden-brown color. Experiment with your specific broiler's distance on the first attempt, recording results to refine technique on subsequent preparations. The temperature management error extends to the reduction's final finishing step. Home cooks frequently heat the reduction aggressively, believing higher heat concentrates flavor faster. In reality, extended low-temperature reduction develops superior complexity. The high-temperature approach boils off delicate aromatic compounds, leaving behind acidity without the rounded, integrated flavor. Reduce the wine at a gentle simmer, allowing it to concentrate gradually over eight to ten minutes rather than rushing to completion in three minutes. Finally, many cooks commit the fatal error of reheating the finished pork chops in the microwave. This steams the meat, destroying the carefully developed crust and making the flesh tough. If reheating leftovers, use a 325°F oven for gentle warmth that preserves crust and texture. The extra five minutes is worth the superior result.

---

Affiliate Disclosure: This page contains affiliate links to recommended cookware and ingredients. Purchasing through these links supports our work at no additional cost to you.

Shop Recommended Equipment

---

*Last updated: 2026-01-19*