Tender Roasted Pork Chops and Broccoli With Mushroom Tarragon Sauce

Photo: Kristi Rimkus

Ingredients

2 tablespoons olive oil

16 ounces boneless pork chops

2 large shallot, minced

2 cloves garlic, minced

3/4 cup white wine

1 tablespoon dijon mustard

1 tablespoon tarragon, minced

2 cups crimini mushrooms, sliced

2 cups broccoli florets

1 cup chicken broth

1 tablespoon wondra

Preparation

Preheat oven to 400.

Heat non-stick skillet over medium heat with 1 tbs olive oil. Add boneless pork chops lightly seasoned with salt and pepper. Brown on both sides and place on cookie sheet. Bake in oven for 20 minutes, until cooked through. Thicker chops may take longer, or thinner chops may take less time. Be sure to check for doneness. You don't want dry chops.

In the meantime, add 1 tbs olive oil to the skillet with shallots and garlic. Saute for 5 minutes, stirring frequently.

Add wine and cook another few minutes until wine is reducing, then add chicken broth and Wondra. Cook another minute, then add mushrooms, broccoli florets and tarragon.

Cook until vegetables are tender and sauce is reduced to a thicker consistency.

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About

I found this recipe on Real Simple magazine's website. The tarragon sauce looked intriguing, but the dish seemed to lack some substance. I didn't want to use the heavy cream, I'm just not a fan of frisee, and I wanted some veggies to go with that wonderful sounding sauce.

To the rescue comes broccoli florets and crimini mushrooms! They added so much more color and flavor to the meal, but was I happy yet? Not quite.

I don't know about you, but it always seems that the recipes I try never have enough pan sauce, so I skipped the cream and used lowfat milk and chicken broth. Added my favorite Wondra (just a tinch), now I had enough sauce to cover the veggies too, without adding a ton of calories and fat to the dish.

Colorful, with lots of healthy ingredients and plenty of sauce, now that's a meal.