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Pork Chops with Mushroom-Tarragon Sauce Recipe

Pork Chops with Mushroom-Tarragon Sauce Recipe photo by Taste of Home

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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. —Melissa Jelinek, Menomonee Falls, Wisconsin

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Pork Chops with Mushroom-Tarragon Sauce Recipe

Prep/Total Time: 30 min

Yield: 4 Servings

20 10 30

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 all-purpose flour
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 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.

Nutritional Facts 1 pork chop with 1/2 cup sauce equals 342 calories, 14 g fat (5 g saturated fat), 87 mg cholesterol, 322 mg sodium, 14 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Originally published as Pork Chops with Mushroom-Tarragon Sauce in Simple & Delicious February/March 2013, p30

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Pork Chops with Mushroom-Tarragon Sauce

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Reviewed on Jan. 20, 2013 by CindyL611

Very, VERY good!!! made with the vegetable and parley pilaf... I just need to time things better to make both, but everyone loved both dishes!!!

Reviewed on Jan. 10, 2013 by voodoowitch

I used chicken broth instead of wine but otherwise made exactly as written. The chops were nice and tender and the flavor was mild and good but next time I would cut back on the flour or add more liquid. As soon as the flour mixture hit the pan it turned into glue. Luckily I had plenty of broth on hand and added some more until it had a gravy like consistency.