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

Pork Chops with Mushroom-Tarragon Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

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


  1. 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.
  2. 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.
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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Reviewed Oct. 29, 2014

"The hubs LOVED this. Chops turned out perfect. A previous reviewer is correct. One does need more broth, otherwise the gravy comes out gummy. No worries though, there was plenty left in the can."

Reviewed Apr. 3, 2014

"I used the wine and it was very good."

Reviewed Feb. 6, 2014

"Really good! My husband & I enjoyed this!"

Reviewed Jan. 20, 2014

"Very tasty but i agree with another reviewer that there is too much flour. Next time I will cut the amount in half"

Reviewed Jan. 20, 2013

"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!!!"

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