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Wednesday, June 22, 2011

Tarragon Scented Pork Chops in Mushroom Sauce

Let's keep it simple, let's keep it fresh, with full of savory flavors.

Pork chops are cheap and easy to make, but just as easy to overcook and to end up with a dry piece of meat, chewy to eat. A good way to remedy that situation is to let the meat either marinade or cook in a liquid.
Nothing complicated here, took 2 seconds.

What you want to do is;
- First, heat a medium sized frying pan to medium-high heat and add a splash of olive oil to the pan.
- Then, fry the pork chops just to get a quick golden color on both sides. Then remove the chops and place on a plate, set aside.
- In the same pan (with all the pork grits, yum!) throw in some sliced mushrooms and a finely chopped onion and fry until onions are translucent.
- Return the pork chops in the pan with the mushrooms and onion and pour a can of mushroom soup base on top and stir so it melts all over the pan. If you want to add some tarragon flavor, add a spring of it to the pan, immersed in the sauce.  Bring to a simmer. Bring the heat to low and place lid on pan.
Cook for 10-15 minutes.

In the mean time, prepare your side dishes. Personally I very much enjoy this dish with asparagus and rice. The rice is a good pair with the sauce while the asparagus add some crunch and freshness to the plate.

So there you go, pick up some chops and spruce up your work night with this flavorful dish.

Eat well, sleep well and till next time!


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