Tarragon Chops with Mushrooms Recipe

Nutrition Facts

  • One serving:
  • 1 pork chop with 1/3 cup mushroom mixture
  • Calories:
  • 306
  • Fat:
  • 14 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 93 mg
  • Sodium:
  • 96 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 35 g
  • Diabetic Exchange:
  • 5 lean meat, 1 fat.


Breaded Pork Chops

These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading... View this recipe »



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Meat labels give you a variety of information. The label states the type of meat (beef, pork, veal or lamb), the... Read more »


Preparing Mushrooms

Gently remove dirt by rubbing with a mushroom brush or wipe mushrooms with a damp paper towel. Or quickly rinse... Read more »

Tarragon Chops with Mushrooms

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“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.”

SERVINGS: 4

CATEGORY: Low Carb

METHOD: Other stovetop

TIME: Prep: 10 min. Cook: 30 min.

Ingredients:

  • 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

Directions:

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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