Pangrilled Pork Chops With Swiss-Mushroom Sauce

• 4 boneless pork chops 1 1/2 - inch thick
• 1 tablespoon vegetable oil divided
• 2 teaspoons butter
• 2 cups mushrooms sliced
• 3/4 cup chicken broth
• 2 tablespoons dry white wine
• 4 teaspoons cornstarch
• 1/2 teaspoon dried tarragon crushed
• 1/2 cup swiss cheese grated

1. Heat 1 teaspoon oil in large heavy skillet over medium-high heat.
2. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from pan, allow rest for 3 minutes and keep warm.
3. Add remaining 2 teaspoons oil and butter to skillet; saute mushrooms for 7-8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
4. In small bowl stir together broth, wine and cornstarch; add to skillet. Cook and stir until thickened; stir in tarragon and cheese, stir to melt cheese.
5. Serves 4.
6. Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or Chardonnay.

pork chops, vegetable oil, butter, mushrooms, chicken broth, white wine, cornstarch, swiss cheese

Taken from www.yummly.com/recipe/Pangrilled-Pork-Chops-with-Swiss-Mushroom-Sauce-2248453 (may not work)