Pork Chops with Mushroom-Tarragon Sauce Recipe
- 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
- 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.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.