1 1/4 pounds lean Pork Tenderloin -- 6 chops
1 teaspoon vegetable oil
2 cups fresh mushrooms, sliced
1 cup chicken broth
5 teaspoons cornstarch
1/4 teaspoon dried tarragon, crushed
2 ounces processed Swiss cheese
3 cups cooked rice

In a large, pre-heated skillet, sear both sides of pork chops quickly to seal in juices. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil and place pork chops in bottom of pan. Cover pork chops with sliced mushrooms and set aside.

In a 2-cup microwave-safe measuring cup, combine chicken broth, cornstarch and tarragon. Microwave broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted. Pour broth mixture over mushrooms and pork chops. Cover loosely with foil and bake for 20 - 25 minutes at
350 degrees F, or until pork is cooked through.

Serve hot on a bed of cooked rice