Brined Pork Chops with Fennel, Apple, and Creamy Mustard Pan Sauce – Olive Herb Co

Ingredients

• 4 Tbsp plus ½ tsp Butcher’s Blend
• 2 Bone-In Pork Chops
• 2 tsp Mediterranean Rosemary Rub & Seasoning
• 5 Tbsp Wild Mushroom & Sage Infused Olive Oil
• 2 Tbsp Butter
• 2 Whole Garlic Cloves
• 4 Sprigs of fresh Tarragon
• 1 Bulb Fennel, sliced thin
• ½ Crisp Red Apple of Choice, sliced thin
• 2 Tbsp Tarragon Balsamic Vinegar
• ½ cup Chicken Broth
• 2 Tbsp Dijon Mustard
• 1 Tbsp Heavy Cream