Pork Chops In A Creamy Garlic Sauce - cooking recipe

Ingredients

1 cup low sodium chicken broth
1/4 cup garlic clove, peeled and crushed, about 12-15
1/2 teaspoon olive oil
4 boneless pork loin chops, about 1/4-inch thick
1 tablespoon fresh parsley, minced
1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons water
1 tablespoon all-purpose flour
1 tablespoon dry sherry

Preparation

Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
Serve sauce over pork and rice.