PORK MEDALLIONS IN TARRAGON SAUCE

Steps:

• Cover pork slices with Dijon mustard. Brown pork in the butter and reduce heat; cook until no longer pink (5 minutes). Remove to heated platter. Add beef broth and tarragon to drippings, stirring to scrape brown bits loose. Simmer until 1/2 has evaporated. Add half-and-half and pepper, and simmer and stir until slightly thick. Pour sauce over pork. Serve with buttered spinach noodles. May also use lamb chops.