Ingredients
4 boneless pork loin chops (6 ounces each)3/4 teaspoon salt, divided1/8 teaspoon white pepper3 teaspoons butter, divided3/4 pound sliced fresh mushrooms1/2 cup dry white wine or reduced-sodium chicken broth1/2 teaspoon dried tarragon
Preparation
Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan.
In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.
