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Tarragon Chops with Mushrooms

 Tarragon Chops with Mushrooms
“Though I lightened the sodium in this delicious pork entree, it’s just as flavorful,” assures Sherri Halloran from Colonial Heights, Virginia. “It’s a quick and easy weeknight dinner.”
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
  • 1/8 teaspoon pepper
  • 4-1/2 teaspoons butter, divided
  • 3/4 pound sliced fresh mushrooms
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 to 3 teaspoons minced fresh tarragon


  • Sprinkle pork chops with pepper. In a large nonstick skillet coated
  • with cooking spray, cook chops in 1-1/2 teaspoons butter for 4
  • minutes on each side or until a thermometer reads 145°. Let meat
  • stand for 5 minutes before serving. Remove and keep warm.
  • In the same skillet, saute mushrooms in remaining butter for 3-5
  • minutes or until almost tender. Add wine, stirring to loosen browned
  • bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 7-10 minutes or until liquid is reduced by half.
  • Serve with pork chops. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1/3 cup mushroom mixture equals 306 calories, 14 g fat (6 g saturated fat), 93 mg cholesterol, 96 mg sodium, 4 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

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Tarragon Chops with Mushrooms (continued)

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