Tarragon-Dijon Pork Chops

Name: Tarragon-Dijon Pork Chops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 boneless pork loin chops (3/4 inch thick and 6 ounces each); 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 2 tablespoons olive oil, divided; 1 pound sliced fresh mushrooms; 4 green onions, chopped; 1/4 cup Dijon mustard; 1 to 1-1/2 teaspoons chipotle or other hot pepper sauce; 1 tablespoon red wine, optional; 1 tablespoon minced fresh tarragon

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas

Ingredients

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 pound sliced fresh mushrooms
4 green onions, chopped
1/4 cup Dijon mustard
1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
1 tablespoon red wine, optional
1 tablespoon minced fresh tarragon

Directions

Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°.
Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Nutrition Facts

1 pork chop with 1/3 cup mushroom mixture: 334 calories, 17g fat (5g saturated fat), 82mg cholesterol, 417mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

Reviews

Click stars to rate

Average Rating:

mandyleigh86

Apr 18, 2018

This was really good and surprisingly light. I used baby Bella mushrooms, and I added the red wine. My only issue was using grey poupon. Its a very spicy, in your nose, Dijon. Next time I will try Maille, it is slightly milder.
justmbeth

Feb 10, 2017

I made mine in a cast iron skillet. Loved the bed of mushrooms. Served with garlic-olive oil mashed potatoes.
bjsilve0

Sep 21, 2016

Wonderful flavor and easy. My kind of meal.