Pork Chops: with Tarragon and Mushrooms
Ingredients
- 4 boneless pork loin chops (3/4 inch thick and 6 oz. each)
- 1/8 t. pepper
- 4-1/2 t. butter, divided
- 1/2 lb. fresh mushrooms
- 1/2 c. white wine or chicken broth
- 2-3 t. minced fresh tarragon (or 1 t. dried)
Instructions
Sprinkle chops with pepper.
In a large non-stick skillet coated with nonstick cooking spray, cook chops in 1-1/2 t. butter for 8-11 minutes on each side or until juices run clear. Remove and keep warm.
In same skillet, sauté 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.
Pour over chops and serve.