Trim all visible fat from pork chops. In a large skillet, brown pork chops on all sides in butter substitute. Season with salt and pepper to taste. Add mustard, onion and tarragon, cover and cook over low heat for 10 to 12 minutes or until pork is no longer pink. Remove chops to a platter with the noodles on it and keep warm. To the skillet, add sour cream and browning sauce and heat through. Spoon over pork and noodels. Recipe by: Country Woman Magazine, 5/97 Posted to MC-Recipe Digest V1 #670 by hurlbert
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|Serving Size: 1 Serving (1404g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.8mg||1 %|
|Sodium 274.3mg||9 %|
|Potassium 1710.1mg||45 %|
|Total Carbohydrate 112g||33 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 92.4g|
|Protein 14.3g||20 %|
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Calories per serving: 489
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