Pork Loin Chops With Tarragon Sauce
|Lean center loin pork||6|
|Dijon mustard||1 Tablespoon|
|Pepper||1 1⁄2 Teaspoon, coarsely ground|
|Vegetable cooking spray||1|
|Carrots||2 , scraped and diagonally sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Dried whole tarragon||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
1) From the chops, trim the excess fat.
2) On each side of the chops, spread ¼ teaspoon of mustard.
3) With 1/8 teaspoon of pepper, sprinkle each side.
4) Use cooking spray to coat a large skillet.
5) Add the margarine and put the skillet over moderate-high heat till the margarine has melted.
6) Add the chops and cook till they are brown on both the sides.
7) Take the chops out of the skillet and drain them on paper towels.
8) To the skillet, add the onion and carrots. Saute till tender.
9) Put the chops back in the skillet along with the wine, mushrooms, brandy and tarragon.
10) Bring the contents to a boil.
11) Cover the skillet, reduce the heat and gently simmer for about 30 minutes, till the chops are tender.
12) Transfer the cooked chops to a serving platter and keep them warm.
13) Combine together the cornstarch and milk and stir well.
14) Add the mixture to the drippings in the skillet. Cook till thick and bubbly.
15) Pour the mixture all over the pork chops.
16) Serve the chops right away, while still hot.