4 pork chops, cut 1 1/4-inch thick
2 tbsp. cooking oil
1 c. sliced fresh mushrooms
1/4 c. chopped onion
Salt and pepper
1/3 c. chicken broth
3/4 tsp. Worcestershire sauce
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
1/4 c. cold water
2 tbsp. flour or 1 tbsp. cornstarch
1 tbsp. chopped chives (optional)

In 12-inch skillet brown chops on one side in hot oil. Turn; add mushrooms and onion and brown on other side. Season with salt and pepper. Add chicken broth, Worcestershire sauce, tarragon, and the 1/4 teaspoon salt. Cover and simmer 35- 40 minutes or until tender.

Remove chops and keep warm. Spoon fat from juices. Measure vegetable juice mixture, reserving 1 1/4 cups. Place juices in skillet. Combine cold water and flour and stir into juices; add chives. Cook and stir until thick and bubbly. Cook 2 minutes more and spoon some gravy over chops. Pass remaining gravy.