Ingredients:
- 6 pork chops
- 2 tablespoons oil or shortening
- 1 can or jar (10 to 12 ounces) beef gravy
- 2 tablespoons Burgundy or dry red wine
- 6 to 8 ounces fresh sliced mushrooms
- 1/8 teaspoon dried leaf tarragon
- 1 tomato, cut in wedges
- parsley, chopped, for garnish
Preparation:
In a large skillet, heat oil over medium heat. Brown pork chops on both sides; pour off fat. Add gravy, wine, mushrooms, and tarragon. Cover and cook over low heat for 45 minutes. Stir occasionally. Add tomato and heat through. Garnish with parsley before serving. Serves 4 to 6.
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