Tarragon Chops With Mushrooms

• 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

1. Sprinkle pork chops with pepper. In a
2. coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145u0b0. Let meat stand for 5 minutes before serving. Remove and keep warm.
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.

pork loin chops, pepper, butter, mushrooms, white wine, tarragon

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