Tarragon Chops with Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThough I lightened the sodium in this delicious pork entree, itâs just as flavorful,â assures Sherri Halloran from Colonial Heights, Virginia. âItâs a quick and easy weeknight dinner.â Ingredients:
4 boneless pork loin chops (3/4 inch thick and 6 ounces each) |
1/8 teaspoon pepper |
4-1/2 teaspoons butter, divided |
3/4 pound sliced fresh mushrooms |
1/2 cup white wine or reduced-sodium chicken broth |
2 to 3 teaspoons minced fresh tarragon |
Directions:
1. Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm.
2. In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, stirring to loosen browned bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until liquid is reduced by half. Serve with pork chops. Yield: 4 servings.
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