These elegant chops make a perfect 'company' dinner, but are easy and quick enough for a weeknight. Serve sauce over chops with steamed asparagus spears, roasted potato wedges, sliced tomatoes with vinaigrette and crusty dinner rolls.

Pangrilled Pork Chops with Swiss-Mushroom Sauce

4 boneless pork chops, 1 1/2-inches thick
1 tablespoon vegetable oil, divided use
2 teaspoons butter
2 cups sliced mushrooms
3/4 cup chicken broth
2 tablespoons dry white wine
4 teaspoons cornstarch
1/2 teaspoon dried tarragon, crushed
1/2 cup grated Swiss cheese

1. Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove chops from pan and keep warm.
2. Add remaining 2 teaspoons oil and butter to skillet; sauté mushrooms for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
3. In small bowl stir together broth, wine and cornstarch; add to skillet. Cook and stir until thickened; stir in tarragon and cheese, stir to melt cheese.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.