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Tarragon Chops with Mushrooms
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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 8-11 minutes on each side or
until juices run clear. Remove and keep warm. In the same skillet, saute
mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine or
broth, 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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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |