Main Ingredients:

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 (4-ounce) can mushroom stems and
pieces, drained

Cooking Preparation of the Recipe:

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

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