Anonymous Fri Oct 07 11:38:10 2005

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

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