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)
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.
The “sauce” was really just the cooked mushrooms, so probably need to double the liquid or something to get an actual sauce. DO NOT use thick center cut pork chops. Took FOREVER to cook, and I ended up having to move them to the oven.