Total time: 30 mins

Ingredients:

Yields: 4 servings

• • 4 boneless pork loin chops
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 2 tsp olive oil, divided
  • 3/4 lb sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/3 cup white wine
  • 1/4 cup flour
  • 1 cup chicken broth
  • 2 tsp minced fresh tarragon or ½ tsp dried tarragon
  • 2 tsp butter

Directions:

1. 1. Sprinkle pork chops with garlic salt and pepper. Brown chops in 1 tsp olive oil in large nonstick skillet coated with cooking spray. Remove and keep warm.
   2. Sauté mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer.
   3. Stir in wine. Bring to a boil; cook until liquid is almost evaporated.
   4. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
   5. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes. Stir in butter.