2007 Tarragon Chops with Mushrooms

By boandozzy

1 pork chop with 1/3 cup mushroom mixture equals 306 calories, 14 g fat (6 g saturated fat), 93 mg cholesterol, 96 mg sodium, 4 g carbohydrate, 1 g fiber, 35 g protein.

Diabetic Exchanges: 5 lean meat, 1 fat.

Originally published as Tarragon Chops with Mushrooms in Light & Tasty August/September 2006, p8

Ingredients

• 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
• 1/8 teaspoon pepper
• 4-1/2 teaspoons butter, divided
• 3/4 pound sliced fresh mushrooms
• 1/2 cup white wine or reduced-sodium chicken broth
• 2 to 3 teaspoons minced fresh tarragon

Preparation

Step 1

Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm.

In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, 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. Serve with pork chops. Yield: 4 servings.