Pork Chops with Grapes

• 4 each pork chops loin or rib, about 1/2 inch thick
• 1 teaspoon tarragon leaves or 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 each garlic cloves finely chopped
• 2 teaspoons cornstarch
• 2 tablespoons water cold
• 1 cup green grapes seedless
• 1 can mushrooms, canned stems and pieces (4 ounce can, drained)

1. Trim fat from pork chops.
2. Cook pork in 10-inch skillet over medium heat, turning once, until brown; drain.
3. Sprinkle with tarragon, salt and pepper.
4. Mix broth, lemon juice and garlic; pour over pork.
5. Heat to boiling; reduce heat.
6. Cover and simmer about 30 minutes or until pork is tender.
7. Remove pork; keep warm.
8. Skim any fat from liquid in skillet.
9. Mix cornstarch and cold water; gradually stir into liquid.
10. Heat to boiling, stirring constantly.
11. Boil and stir 1 minute.
12. Stir in grapes and mushrooms; heat just until hot.
13. Serve sauce over pork.

pork chops loin, tarragon, salt, black pepper, chicken broth, lemon juice, garlic, cornstarch, water cold, green grapes, mushrooms

Taken from recipeland.com/recipe/v/pork-chops-grapes-39465 (may not work)