PORK WITH CREAMY TARRAGON WINE SAUCE
I came up with this recipe one night when it was my turn to cook and it ended up being a huge hit. It's so quick and easy that I have made it several times now. It also works well with chicken breasts. As a side dish, I usually serve it with some egg noodles and/or wilted spinach.
Provided by Bakabeth
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Before starting, heat the oven up to 350 degrees and put the cream cheese out so it will soften a little.
- Trim all fat off the pork chops. Pound thin to tenderize and sprinkle each side lightly with salt, pepper and italian seasoning.
- Heat up a frying pan to medium high. Once warm, add olive oil and butter. Add garlic and sautee until lightly brown.
- Place pork chops in center of pan and cook on one side until bottom is lightly brown and seared, about 2-3 minutes depending on thickness. Flip chops and cook for an additional minute or until cooked through fully. Be careful not to overcook.
- Remove chops from pan. Add red wine and chicken broth and bring to a boil.
- Add cream cheese to mixture and whisk in with a fork. Reduce heat and let simmer for 5 minutes. Season with salt and pepper to taste.
- Put chops back into pan and place in the oven for 10 minutes.
- Remove pan from oven and sprinkle with the tarragon, mixing thoroughly. Enjoy!
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