Pork Chops with Mushroom-Tarragon Sauce

Name: Pork Chops with Mushroom-Tarragon Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
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

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

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. 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.

Originally published as Pork Chops with Mushroom Tarragon Sauce in Simple & Delicious February/March 2013

Reviews

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Average Rating:

Igraine32

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

Apr 3, 2014

I used the wine and it was very good.
chinadoll2008

Feb 6, 2014

Really good! My husband & I enjoyed this!
Custard79

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

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

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.