Step 1

Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer.

Step 2

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.