Instructions: Prep: 10 min, Cook: 20 min. Combine flour, tarragon, and salt to taste.

Rinse pork chops in water. Dredge pork in flour mixture and shake off excess. Melt half the butter in a heavy nonstick skillet over medium heat.

Saute pork 3-4 minutes per side or until browned. Warm cognac in a small saucepan over medium heat. Pour cognac over pork chops and, keeping face and body away from skillet, ignite quickly with a lit match. When flames subside, add stock, mustard and lemon juice to skillet. Cover and reduce heat to low. Simmer 10-15 minutes or until pork is cooked throughout.

Remove from heat and stir in remaining butter. Season to taste with pepper and pour over pork chops. Sprinkle with capers and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.