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Pork Chops with Mushroom-Tarragon Sauce

 Pork Chops with Mushroom-Tarragon Sauce
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
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • Stir in wine. Bring to a boil; cook until liquid is almost
  • evaporated. Combine flour and broth until smooth. Stir into pan.

2 of 2

Pork Chops with Mushroom-Tarragon Sauce (continued)

Directions (continued)

  • 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.