Directions

• Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add pork chops; cook for 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan.
• In the same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir for 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.