Ingredients
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)1/4 teaspoon garlic salt1/4 teaspoon pepper2 teaspoons olive oil, divided3/4 pound sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1/3 cup white wine or reduced-sodium chicken broth1/4 cup all-purpose flour1 cup reduced-sodium chicken broth2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon2 teaspoons butter
Preparation
Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.
