Instructions: In a large skillet which has been pre-heated, sear both sides of pork chops quickly to seal in juices. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil, and place pork chops in bottom of pan. Cover pork chops with sliced mushrooms and set aside. In a 2 cup microwave-safe measuring cup, combine broth, cornstarch and tarragon. Microwave broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted. Pour broth mixture over mushrooms and pork chops. Bake, loosely covered with foil, for 20 - 25 minutes at 350 degrees F, or until pork is cooked through. Serve hot on a bed of cooked rice.

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