Pork Chops in a Creamy Garlic Sauce

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.

• Ready In: 55 mins
• Serves: 2-4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve sauce over pork and rice.