Ingredients
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)1/2 teaspoon garlic powder1/4 teaspoon pepper2 tablespoons olive oil, divided 1 pound sliced fresh mushrooms4 green onions, chopped1/4 cup Dijon mustard1 to 1-1/2 teaspoons chipotle or other hot pepper sauce1 tablespoon red wine, optional 1 tablespoon minced fresh tarragon
Preparation
Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°.
Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.
