Tarragon Chops With Mushrooms

1. 1

   Sprinkle pork chops with pepper. In a

2. 2

   coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145u00b0. Let meat stand for 5 minutes before serving. Remove and keep warm.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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