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Pork Chops With Tarragon Onion Gravy
Pork Chops With Tarragon Onion Gravy

Before you jump to Pork Chops With Tarragon Onion Gravy recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

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Eggs, would you believe, are terrific for helping you combat depression. You should make sure, however, that what you make includes the yolk. The yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, especially the yolks, are full of B vitamins. B vitamins can genuinely help you raise your mood. This is because they help improve the function of your neural transmitters, the components of your brain that dictate your mood. Try eating a few eggs to jolly up!

So you see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to pork chops with tarragon onion gravy recipe. To make pork chops with tarragon onion gravy you only need 8 ingredients and 2 steps. Here is how you do that.

The ingredients needed to make Pork Chops With Tarragon Onion Gravy:
  1. Use 4 centre cut pork chops/8 boneless chops
  2. You need 1/2 tsp salt
  3. Use 1/4 tsp black pepper
  4. Provide 1/2 cup all purpose flour
  5. Take 1 tbsp olive oil
  6. Prepare 1/2 cup thinly sliced onion
  7. Use 3/4 cup beef broth
  8. Prepare 1 tbsp tarragon
Instructions to make Pork Chops With Tarragon Onion Gravy:
  1. Sprinkle pork chops evenly with salt and pepper. Dredge pork in flour. Heat oil in a large skillet over medium high heat. Add half of pork to pan; cook 1 to 2 minutes on each side or until pork is browned. Transfer pork to a plate. Repeat with remaining pork. Reduce heat to medium. Add onion to pan, and cook 3 minutes or until tender.
  2. Stir in broth, scraping to loosen browned bits. Return pork and any accumulated juices to pan. Bring to a boil; reduce heat, cover, and cook 4 minutes or until pork is done. Stir in tarragon. Yield 4 servings.

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