Instructions: Season pork loin chops with salt and pepper. Heat butter and oil in large heavy skillet until hot. Add pork chops and cook until browned, about 5 minutes. Turn and brown second side, about 5 minutes. Remove chops from pan and cover with foil to keep warm.

Reduce heat to medium-low. Add garlic and cook, stirring, about 1 minute. Stir in chicken broth, scraping up browned bits from bottom of pan. Stir in whipping cream. Bring to boil. Reduce heat to medium and cook until sauce begins to thicken, about 5 minutes.

Return chops to skillet. Cover and simmer over low heat until chops are light pink in the center, about 5 minutes. Stir tarragon into sauce during last few minutes of cooking.

This recipe yields 2 servings.

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