Tarragon Chops with Mushrooms Recipe

4.5 1 3
Tarragon Chops with Mushrooms Recipe
Tarragon Chops with Mushrooms Recipe photo by Taste of Home
Publisher Photo

Tarragon Chops with Mushrooms Recipe

Read Reviews
4.5 1 3
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 8-11 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine or broth, 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 over pork chops. Yield: 4 servings.
Originally published as Tarragon Chops with Mushrooms in Light & Tasty August/September 2006, p8

Nutritional Facts

1 each: 306 calories, 14g fat (6g saturated fat), 93mg cholesterol, 96mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 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
  1. Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 8-11 minutes on each side or until juices run clear. Remove and keep warm.
  2. In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine or broth, 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 over pork chops. Yield: 4 servings.
Originally published as Tarragon Chops with Mushrooms in Light & Tasty August/September 2006, p8

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cadamsorama User ID: 1532981 155243
Reviewed Sep. 11, 2008

"This same recipe would be great with chicken breasts. Try it!"

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