Pork With Tarragon Sauce (M_C-Tx) is a recipe that includes pork, tarragon, and sauce.
These are in the original recipe, which also uses a 1 1/4 pound porktenderloin.
I have modified it by using the chops.
We also omit the saltand use Mocha Mix or other non-dairy creamer for a healthier version (andadd 1 teaspoon corn starch to thicken) in place of cream.
Cut tenderloin orchops into 1 inch slices, trimming fat.
Place meat between sheets of waxedpaper and with side of fist, pound slightly to flatten.
Sprinkle with saltand pepper and brush with mustard.
Brown in melted butter in heavy skillet(slowly), 5 minutes each side until pinkness disappears entirely.
Removemeat to heated platter and keep warm.
Sprinkle tarragon over bottom of pan;add beef broth and heat to boiling,whisking to scrape up brownings frombottom of pan.
Boil 2 minutes.
Add cream.
Boil, whisking until reduced andthickened.
If using non-dairy creamer, add corn starch to creamer first toavoid lumps.
Taste and add more salt and pepper, if desired.
Pour sauceover cooked meat and serve immediately.
This recipe came from DebbieCampbell, in Chicago, who put together a book of her families and friends'favorites.
As we do now, I've tried some low-fat and no-sodiummodifications for us, and we still love it it's fast and very tasty! .
Ingredients
Directions
These are in the original recipe, which also uses a 1 1/4 pound porktenderloin.
I have modified it by using the chops.
We also omit the saltand use Mocha Mix or other non-dairy creamer for a healthier version (andadd 1 teaspoon corn starch to thicken) in place of cream.
Cut tenderloin orchops into 1 inch slices, trimming fat.
Place meat between sheets of waxedpaper and with side of fist, pound slightly to flatten.
Sprinkle with saltand pepper and brush with mustard.
Brown in melted butter in heavy skillet(slowly), 5 minutes each side until pinkness disappears entirely.
Removemeat to heated platter and keep warm.
Sprinkle tarragon over bottom of pan;add beef broth and heat to boiling,whisking to scrape up brownings frombottom of pan.
Boil 2 minutes.
Add cream.
Boil, whisking until reduced andthickened.
If using non-dairy creamer, add corn starch to creamer first toavoid lumps.
Taste and add more salt and pepper, if desired.
Pour sauceover cooked meat and serve immediately.
This recipe came from DebbieCampbell, in Chicago, who put together a book of her families and friends'favorites.
As we do now, I've tried some low-fat and no-sodiummodifications for us, and we still love it it's fast and very tasty! .
