Ingredients Jump to Instructions ↓

  1. 6 pork chops

  2. 2 tablespoons olive oil or canola

  3. 1 jar (10 to 12 ounces) prepared beef gravy

  4. 2 tablespoons dry red wine, such as Burgundy / Pinot Noir

  5. 6 to 8 ounces fresh sliced mushrooms

  6. 1/8 teaspoon dried leaf tarragon

  7. 1 tomato, cut in wedges

  8. parsley, chopped, for garnish

Instructions Jump to Ingredients ↑

  1. 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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