Tarragon Chops with Mushrooms
“Though I lightened the sodium in this delicious pork entree, it’s just as flavorful,” assures Sherri Halloran from Colonial Heights, Virginia. “It’s a quick and easy weeknight dinner.”
4 ServingsPrep/Total Time: 30 min.
- 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
- 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.
- 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.
Nutrition Facts: 1 pork chop with 1/3 cup mushroom mixture equals 306 calories, 14 g fat (6 g saturated fat), 93 mg cholesterol, 96 mg sodium, 4 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.