| 1 | Season pork chops with salt, pepper, and paprika.. |
| 2 | Rub with oil, then cook over charcoal grill until well-cooked. |
| 3 | In a saucepan, saute chopped shallots with a little cooking oil or butter. |
| 4 | Add white wine and bring to a quick boil. |
| 5 | Simmer and reduce until 1/3 of the liquid remains. |
| 6 | Add chicken stock, then simmer and reduce until half. |
| 7 | Add fresh cream and reduce to desired consistency. |
| 8 | Transfer to a blender and puree. |
| 9 | Transfer back to saucepan and add butter. |
| 10 | Add chopped herbs and simmer for a minute, then fold in the whipped cream. |
| 11 | Season with salt and pepper. |
| 12 | Arrange pork chops in serving plates, then top with sauce. Garnish with tarragon leaves if desired. |
