Pangrilled Pork Chops with Swiss-Mushroom Sauce

Directions

1. Heat 1 teaspoon oil in large heavy skillet over medium-high heat.
2. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from pan, allow rest for 3 minutes and keep warm.
3. Add remaining 2 teaspoons oil and butter to skillet; sauté mushrooms for 7-8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
4. 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.
5. Serves 4.
6. Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or Chardonnay.