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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


  • 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.
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Average Rating:
  • pajamaangel
    May 13, 2020

    No comment left

  • 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

  • ddirules
    Aug 2, 2013

    No comment left

  • s_pants
    Jul 21, 2013

    No comment left

  • annette.barney
    May 30, 2013

    No comment left

  • sallieas
    Feb 17, 2013

    No comment left

  • 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!!!