Serves 6

6 pork loin or rib chops, about 3/4 inch thick ( about 2 lbs.)

Marinade:
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves

Strain the sauce in a non-plastic strainer. Serve right away. (If you want to keep it hot before dinner, put it in a water bath.)

For additional flavor, after the sauce is finished you may add finely chopped fresh basil, fresh dill, or Dijon mustard.

Sauce:
1/4 cup low fat sour cream
1 cup Talbott’s Apple Juice
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Trim fat from meat. Mix lemon juice, mustard and tarragon in shallow glass dish. Add pork: turn to coat with marinade. Cover and refrigerate 30 minutes minimum. Mix remaining ingredients and reserve.

Spray skillet with nonstick cooking spray. Cook pork in skillet over medium heat, turning once. Cook until meat is white in the center. Remove meat from skillet: keep warm. Add reserved cider mixture to hot skillet. Heat to boiling, stirring constantly. Cook about 3 minutes until slightly thickened. Return pork to skillet; turn to coat with sauce.