Pork Chops with Mushroom-Tarragon Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
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1/4 teaspoon garlic salt
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1/4 teaspoon pepper
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2 teaspoons olive oil, divided
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3/4 pound sliced fresh mushrooms
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1 medium onion, chopped
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2 garlic cloves, minced
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1/3 cup white wine or reduced-sodium chicken broth
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1/4 cup all-purpose flour
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1 cup reduced-sodium chicken broth
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2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
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2 teaspoons butter
Directions
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1.
Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet, 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.
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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.
Nutrition Facts
1 pork chop with 1/2 cup sauce: 342 calories, 14g fat (5g saturated fat), 87mg cholesterol, 322mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.
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