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.