Pork Chops & Mushrooms

• 4 boneless pork loin chops (6 ounces each)
• 3/4 teaspoon salt, divided
• 1/8 teaspoon white pepper
• 3 teaspoons butter, divided
• 3/4 pound sliced fresh mushrooms
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 1/2 teaspoon dried tarragon

1. Sprinkle pork with 1/2 teaspoon salt and white pepper. In a
2. coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145u0b0. Remove from pan.
3. In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.

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

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