- 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.