Serves: 5
Total Calories: 204
Cover pork slices with Dijon mustard. Brown pork in the butter and reduce heat; cook until no longer pink (5 minutes). Remove to heated platter. Add beef broth and tarragon to drippings, stirring to scrape brown bits loose. Simmer until 1/2 has evaporated. Add half-and-half and pepper, and simmer and stir until slightly thick. Pour sauce over pork.
Serve with buttered spinach noodles. May also use lamb chops.
This Pork Medallions in Tarragon Sauce recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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