| 1 | *these are in the original recipe, which also uses a 1 ?pound pork tenderloin. |
| 2 | I have modified it by using the chops. |
| 3 | We also omit the salt and use mocha mix or other non-dairy creamer for a "healthier" version (and add 1 teaspoon corn starch to thicken) in place of cream. |
| 4 | Cut tenderloin or chops into 1 inch slices, trimming fat. |
| 5 | Place meat between sheets of waxed paper and with side of fist, pound slightly to flatten. |
| 6 | Sprinkle with salt and pepper and brush with mustard. |
| 7 | Brown in melted butter in heavy skillet (slowly), 5 minutes each side until pinkness disappears entirely. |
| 8 | Remove meat to heated platter and keep warm. |
| 9 | Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling,whisking to scrape up brownings from bottom of pan. |
| 10 | Boil 2 minutes. |
| 11 | Add cream. |
| 12 | Boil, whisking until reduced and thickened. |
| 13 | If using non-dairy creamer, add corn starch to creamer first to avoid lumps. |
| 14 | Taste and add more salt and pepper, if desired. |
| 15 | Pour sauce over cooked meat and serve immediately. |
| 16 | This recipe came from debbie campbell, in chicago, who put together a book of her families and friends" favorites. |
| 17 | As we do now, i"ve tried some low-fat and no-sodium modifications for us, and we still love it-- it"s fast and very tasty! |
