1 1/2 lb. loin pork chops or veal chops, 3/4-1 inch thick
1 1/2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
3/4 lb. fresh mushrooms, sliced
1/2 c. dry white wine or broth
1/2 tsp. dried tarragon leaves

Trim fat and bone from chops. Pat moisture off with paper towel. Heat 1 tablespoon of the butter in frying pan over medium heat until it sizzles. Add the meat. Turn heat to low. Cook for 6 minutes on each side. To check for doneness, remove one chop and slice through center; pinkness should be gone.

Sprinkle meat on both sides with salt and pepper. Transfer to a warm serving platter. Add remaining 1/2 tablespoon butter to frying pan. Turn heat to high and stir in mushrooms. Saute 1 minute or until browned, turning them over with a spatula. Add the wine or broth and tarragon. Cook until liquid has boiled down to just where it coats the bottom of the pan. Pour mushrooms and the sauce, which is minimal, over the meat. Serve immediately.