Creamy Mushroom and Tarragon Pork Chops
- 1 tablespoon olive oil
- 2 cloves garlic pressed
- 4 6-oz. boneless pork chops
- 1/2 tablespoon dried tarragon
- 1/2 cup low sodium vegetable broth
- 2 tablespoons evaporated milk
- 1/2 cup sliced onion
- 1/2 cup chopped white button mushrooms
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat.
- Add garlic and cook for 30 seconds or until fragrant. Season pork chops evenly with tarragon; add to skillet and brown for 3 minutes per side; remove from pan and keep warm.
- Reduce skillet heat to medium and add broth, whisking up all of the browned bits from the bottom of the pan. Return pork chops to the skillet then stir in evaporated milk, onion and mushrooms.
- Reduce skillet heat to low; cover and simmer for 10 to 15 minutes or until chops are cooked through and sauce has thickened slightly, adding more broth, if needed.
LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture). SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Use boneless skinless chicken thighs instead of pork chops. Use more broth instead of milk. GLUTEN FREE: Make sure broth is gluten-free. NUTRITION: per serving: 255 Calories; 11g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat. Points: 6
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