Baked Pork Sirloin Chops with Mushroom Tarragon Sauce

Baked Pork Sirloin Chops with Mushroom Tarragon Sauce


  • 2 lbs pork sirloin chops, about 1 inch thick
  • salt and freshly cracked black pepper
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb mushrooms, sliced
  • 1/2 cup dry white wine
  • 1/2 cup sodium reduced chicken broth
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp heavy cream
  • salt and pepper, to taste


  1. Sprinkle both sides of the pork sirloin chops generously with salt and pepper.
  2. Place the flour on a plate and press both sides of the chops in the flour. Reserve any flour that is left over.
  3. Heat the butter in a skillet over medium-high heat and when it begins to bubble, add the chops. Brown both sides (they don’t need to be cooked through), then place them onto a plate and set aside.
  4. Reduce the heat slightly and add the onions and garlic to the pan. Using a wooden spoon, stir up the browned bits from the meat into the onion mixture. Cook until the onions have softened, then add the mushrooms. Cook for about 3 minutes, stirring from time to time.
  5. Preheat oven to 350°F.
  6. Sprinkle any remaining flour over the onion and mushroom mixture. Stir, then add the wine, chicken broth and tarragon. Simmer for about 4 minutes. Taste and season with salt and pepper, if needed. Stir in the cream and remove from heat.
  7. Place half of the onion and mushroom mixture into a 9×13 inch dish (with lid). Spread that evenly over the bottom, then add the chops. Keep the chops in a single layer. Add the remaining onion and mushroom mixture and spread that evenly over the pork.
  8. Cover and place into the oven. Bake for about 2 hours, or until the meat is tender.

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