Pork Chops with Mushroom-Tarragon Sauce Recipe
Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree.
Prep Time:
Cook Time:
Total Time:
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 |
| 2 tablespoons | cornstarch |
| 1 cup | reduced-sodium chicken broth |
| 2 teaspoons | minced fresh tarragon or 1/2 teaspoon dried tarragon |
| 2 teaspoons | butter |
Directions:
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.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine cornstarch 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.
Source: tasteofhome.com
