Pour 2 tablespoons of flour on the board. Salt, pepper, add 1 teaspoon of thyme and 1 finely crumbled bay leaf, mix thoroughly. Roll each chop in this mixture, brown half the chops slowly in butter in a large frying pan, avoid darkening. Repeat for the remainder. As soon as they are brown, keep aside regardless of how done they are. Pour the wine into the frying pan, scrape the bottom with the back of the fork to detach all the juices, reduce by about a half, add the cream and two tarragon branches. Adjust the seasoning. As soon as boiling, put in the chops again, cover. Cook over a very low heat for about 20 minutes, but the chops can be cooked for a longer time. To serve, arrange the chops in a preheated dish, coat with the sauce. Serve with pilaf or Creole rice, or sautÄed potatoes.
