Pork Chops With Tarragon

• 4 lean, fat-free center-cut pork chops 1 inch thick, bones trimmed French style (see note), about 1 1/2 pounds
• 2 tablespoons flour
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons oil (corn, peanut or vegetable)
• 13 cup finely chopped onion
• 1/4 cup dry white wine
• 3/4 cup fresh or canned chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon finely chopped fresh tarragon leaves
• 2 tablespoons butter

1. Put the chops on a flat surface and pound them lightly with a flat mallet.
2. Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere.
3. Shake off excess.
4. Heat the oil in a large, heavy skillet.
5. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes.
6. Turn the chops and cook until browned on the second side, about 5 minutes.
7. Cook, turning occasionally, about 5 minutes longer.
8. Transfer the chops to a warm platter.
9. Pour off the fat from the skillet and add the onion.
10. Cook, stirring, until wilted.
11. Add the wine and cook, stirring, about 1 minute.
12. Add the broth and tomato paste and cook, stirring, about 5 minutes.
13. There should be about 3/4 cup of sauce.
14. Add the tarragon and swirl in the butter.
15. Put the chops in the sauce and stir them around until coated on all sides with the sauce.
16. Serve.

lean, flour, salt, freshly ground pepper, oil, onion, white wine, chicken broth, tomato paste, tarragon, butter

Taken from cooking.nytimes.com/recipes/9383 (may not work)