Tender Roasted Pork Chops And Broccoli With Mushroom Tarragon Sauce

• 2 tablespoons olive oil
• 16 ounces boneless pork chops
• 2 shallot large, minced
• 2 cloves garlic minced
• 3/4 cup white wine
• 1 tablespoon dijon mustard
• 1 tablespoon tarragon minced
• 2 cups crimini mushrooms sliced
• 2 cups broccoli florets
• 1 cup chicken broth
• 1 tablespoon wondra

1. Preheat oven to 400.
2. Heat non-stick skillet over medium heat with 1 tbs olive oil. Add boneless pork chops lightly seasoned with salt and pepper. Brown on both sides and place on cookie sheet. Bake in oven for 20 minutes, until cooked through. Thicker chops may take longer, or thinner chops may take less time. Be sure to check for doneness. You don't want dry chops.
3. In the meantime, add 1 tbs olive oil to the skillet with shallots and garlic. Saute for 5 minutes, stirring frequently.
4. Add wine and cook another few minutes until wine is reducing, then add chicken broth and Wondra. Cook another minute, then add mushrooms, broccoli florets and tarragon.
5. Cook until vegetables are tender and sauce is reduced to a thicker consistency.

olive oil, pork chops, shallot, garlic, white wine, mustard, tarragon, crimini mushrooms, broccoli florets, chicken broth, wondra

Taken from www.yummly.com/recipe/Tender-Roasted-Pork-Chops-and-Broccoli-With-Mushroom-Tarragon-Sauce-1672975 (may not work)