Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork loin or rib chops -- about 1/2 inch
-- thick (about 1
-- pound)
1 teaspoon chopped fresh or
1/4 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 tablespoon lemon juice
1 clove garlic -- finely chopped
2 teaspoons cornstarch
2 tablespoons cold water
1 cup seedless green grapes
1 can mushroom stems and pieces -- drained (4-ounce)
Trim fat from pork chops. Cook pork in 10-inch skillet over medium heat,
turning once, until brown; drain. Sprinkle with tarragon, salt and pepper.
Mix broth, lemon juice and garlic; pour over pork. Heat to boiling; reduce
heat. Cover and simmer about 30 minutes or until pork is tender. Remove
pork; keep warm. Skim any fat from liquid in skillet. Mix cornstarch and
cold water; gradually stir into liquid. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in grapes and mushrooms; heat just until hot.
Serve sauce over pork. 4 servings
