Recipe by Joey Altman

Grilling pork chops is a great and simple way to bring out their delicious meaty flavor. Mustard and fresh tarragon, an herb with a subtle licorice like flavor, is a classic French combination and is a great compliment for pork’s mild flavor.

Because of the wide bandwidth of flavor frequencies in this dish you can enjoy either a crisp and herbaceous white wine like the Acacia Estate chardonnay or the ripe and earthy fruitiness of the Acacia Estate Pinot Noir.

  • 6 Natural* Pork Chops (*For better taste and cooking results look for a butcher the sell hormone-free and natural meats)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 large shallot minced
  • 2 tablespoons chopped fresh Tarragon, minced
  • ¼ cup of tarragon leaves for garnish
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey


  1. In a bowl combine all the glaze ingredients.
  2. Preheat a grill to medium heat.
  3. Coat the pork chops with the olive oil and generously season with the salt and pepper.
  4. Depending on the thickness of the chops you will want to grill them on each side for about 3-5 minutes, brushing them with the glaze a few times on both sides during the last few minutes of their cooking. They should be slightly firm to the touch or if you have a meat thermometer cooked to 145˚-150˚, then allowed to rest on a platter for 5-10 minutes prior to serving to allow their juices to settle back to the chops center.
  5. Serve with some more glaze and roasted new potatoes and a simple green salad.


Pairs with: Acacia Pinot NoirAcacia Chardonnay