Pork Chops In A Creamy Garlic Sauce

• 1 cup low sodium chicken broth
• 1/4 cup garlic clove, peeled and crushed, about 12-15
• 1/2 teaspoon olive oil
• 4 boneless pork loin chops, about 1/4-inch thick
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon dried tarragon leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• 1 tablespoon dry sherry

1. Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
2. Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
3. Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
4. Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
5. Serve sauce over pork and rice.

chicken broth, garlic, olive oil, pork loin chops, fresh parsley, tarragon, salt, black pepper, water, flour, sherry

Taken from www.food.com/recipe/pork-chops-in-a-creamy-garlic-sauce-205937 (may not work)