Pork Chops With Mushroom-Tarragon Sauce

• 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil, divided
• 3/4 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup white wine or reduced-sodium chicken broth
• 1/4 cup all-purpose flour
• 1 cup reduced-sodium chicken broth
• 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 2 teaspoons butter

1. Sprinkle pork chops with garlic salt and pepper. In a
2. coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute 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. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145u0b0. Stir in butter.

pork loin chops, garlic salt, pepper, olive oil, mushrooms, onion, garlic, white wine, allpurpose, chicken broth, tarragon, butter

Taken from www.tasteofhome.com/recipes/pork-chops-with-mushroom-tarragon-sauce/ (may not work)