Prep 10 mins
Cook 45 mins
From one of my cookbooks but I cut it out long ago and don't know which one it was from. Trying to post all my clippings so that I can finally make them! Serve with white rice.
- 1 cup low sodium chicken broth
- 1⁄4 cup garlic clove, peeled and crushed, about 12-15
- 1⁄2 teaspoon olive oil
- 4 boneless pork loin chops, about 1/4-inch thick
- 1 tablespoon fresh parsley, minced
- 1⁄2 teaspoon dried tarragon leaves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- 1 tablespoon dry sherry
- Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
- Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
- Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
- Serve sauce over pork and rice.
This was very good and fairly easy. I had six chops, so I did 50% more sauce, and I had plenty. We put the extra sauce over broccoli and it tasted very good. Will make this one again.