Pork Chops with Mushroom-Tarragon Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. âMelissa Jelinek, Menomonee Falls, Wisconsin Ingredients:
4 boneless pork loin chops (3/4 inch thick and 6 ounces each) |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
2 teaspoons olive oil, divided |
3/4 pound sliced fresh mushrooms |
1 medium onion, chopped |
2 garlic cloves, minced |
1/3 cup white wine or reduced-sodium chicken broth |
1/4 cup king arthur unbleached all-purpose flour |
1 cup reduced-sodium chicken broth |
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
2 teaspoons butter |
Directions:
1. Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer.
2. Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter. Yield: 4 servings.
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