Pork Chops with Tarragon-Mustard Sauce

Bruce Weinstein and Mark Scarbrough, Cooking Pleasures

Serves 2

2 (4-oz.) boneless center-cut pork chops

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 tablespoon olive oil

1 garlic clove, minced

¼ cup reduced-sodium chicken broth

1 tablespoon cider vinegar

2 tablespoons chopped fresh tarragon

2 teaspoons Dijon mustard

Sprinkle pork with salt and pepper. In medium nonstick skillet, heat oil over medium-high heat until hot. Add pork; cook 6 minutes or until browned and no longer pink in center, turning once. Place on plate; loosely tent with foil to keep warm.

Reduce heat to medium-low. Add garlic to same skillet; cook 15 seconds or until fragrant. Whisk in broth and vinegar; simmer 20 seconds. Whisk in tarragon and mustard. Return pork chops and any accumulated juices to skillet; remove from heat. Spoon sauce over pork; let stand 1 minute.

260 Calories

16 Fat

26 Protein

2 Carbohydrate

70 Cholesterol

460 Sodium

0.5 Fiber