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1. Season pork chops lightly with salt and pepper, dredge in flour.
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2. Pre-heat the oven to warm (about 200 F). Heat butter over medium-high heat in a pan large enough to hold the chops. Brown them and reduce heat and cook until done. Cooking time will depend on the thickness of the chops, they should be firm and springy when you poke them with your finger.
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3. Remove the chops when done and keep warm in the oven while you make the sauce.
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4. Raise the heat under the pan to high and add the chicken stock, mustard and tarragon. Stir over high heat while scraping up the brown bits. Allow the mixture to reduce by about a third. Don't worry if the mustard doesn't totally incorporate at this stage, the cream will bind it.
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5. Add the cream and continue to boil until the sauce produces large bubbles and has thickened. Take the chops out of the oven and stir into the sauce any juices that may have accumulated on the plate.
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*Taste for seasoning before adding salt!! The mustard may be salty enough. Also, if you use commercial or instant chicken broth, those too may have enough salt.
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**If you have fresh tarragon, use about a tablespoon and add it when you add the cream to the sauce base.
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Serve chops sauced or with the sauce on the side.
