Baked Pork Chops And Mushrooms Recipe

• 1 1/4 lb Lean Pork Tenderloin -- 6 chops
• 1 tsp Vegetable Oil
• 2 c. Mushrooms -- fresh, sliced
• 1 c. Chicken Broth
• 5 tsp Cornstarch
• 1/4 tsp Tarragon -- dry, crushed
• 2 ounce Processed Swiss Cheese
• 3 c. Rice, cooked

1. In a large skillet that has been pre-heated, sear both sides of pork chops quickly to seal in juices.
2. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil, and place pork chops in bottom of pan.
3. Cover pork chops with sliced mushrooms and set aside.
4. In a 2 c. microwave-safe measuring c., combine broth, cornstarch and tarragon.
5. Microwave broth mix on HIGH (100% power) for 3-4 min, stirring twice till thickened and bubbly.
6. Stir in cheese till melted.
7. Pour broth mix over mushrooms and pork chops.
8. Bake, loosely covered with foil, for 20 - 25 min at 350 degrees F, or possibly till pork is cooked through.
9. Serve warm on a bed of cooked rice.

tenderloin, vegetable oil, mushrooms, chicken broth, cornstarch, tarragon, swiss cheese, rice

Taken from cookeatshare.com/recipes/baked-pork-chops-and-mushrooms-75344 (may not work)