Skillet Pork Chops with Mushroom-Herb Sauce
Steamed Sugar Snap Peas
Ingredients
- 2 (6-oz) bone-in pork chops
- 1 Tbsp butter, divided
- 1 (8-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 3 Tbsp white wine
- ⅓ cup chicken broth
- ½ Tbsp chopped fresh tarragon (or use fresh basil)
Instructions
- Sprinkle pork lightly with salt and pepper. Melt ½ Tbsp butter in a large skillet over medium-high heat; add pork, and cook 3 to 4 minutes per side or until done. Remove from skillet; cover and keep warm.
- Melt ½ Tbsp butter in skillet. Add mushrooms and garlic; cook, stirring occasionally, 5 minutes. Stir in wine, scraping skillet to loosen browned bits.
- Add broth and tarragon; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Serve sauce over pork.
Side Dish Ingredients
- 1 (8-oz) pkg sugar snap peas
- 1 Tbsp butter
Side Dish Instructions
- Steam peas in a steamer basket over simmering water 2 to 4 minutes or until crisp-tender.
- Transfer to a bowl; toss with butter. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
395
|
0
|
395
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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