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Pork Chops with Mushroom-Tarragon Sauce Recipe

Pork Chops with Mushroom-Tarragon Sauce Recipe

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. YIELD: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


  • 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.

Nutritional 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.

Reviews for Pork Chops with Mushroom-Tarragon Sauce

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Igraine32 User ID: 7006585 199419
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."

bjsilve0 User ID: 172187 199418
Reviewed Apr. 3, 2014

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

chinadoll2008 User ID: 1574460 188156
Reviewed Feb. 6, 2014

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

Custard79 User ID: 7136896 199414
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"

CindyL611 User ID: 6579641 197375
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!!!"

voodoowitch User ID: 635464 152162
Reviewed Jan. 10, 2013

"I used chicken broth instead of wine but otherwise made exactly as written. The chops were nice and tender and the flavor was mild and good but next time I would cut back on the flour or add more liquid. As soon as the flour mixture hit the pan it turned into glue. Luckily I had plenty of broth on hand and added some more until it had a gravy like consistency."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.