Recipe by Sonia #3
This recipe is from Cooking Light magazine. I had some pork chops I wanted to make for supper, and found this recipe to be good because I had all of the ingredients already. Really good flavor, great with a side of mashed potatoes topped with the gravy.
- 1 cup beef broth, divided
- 2 tablespoons nonfat milk
- 2 teaspoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 8 (2 ounce) boneless center cut pork chops (about 1/4 inch thick)
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon dried thyme
- 1 cup onion, coarsley chopped
- 1 tablespoon fresh parsley, minced
Directions See How It's Made
- Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
- Sprinkle one side of each pork chop with paprika and thyme.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add half of the pork to pan; saute 1 1/2 minutes on each side or until pork is done and lightly browned.
- Remove pork from pan.
- Repeat procedure with remaining pork.
- Reduce heat to medium.
- Add chopped onion; saute 4 minutes or until lightly golden.
- Add remaining 3/4 cup broth; bring to a boil; cook 2 minutes.
- Add milk mixture, stirring with a whisk.
- Add pork, turning to coat; cook 1 minute.
- Sprinkle with minced parsley.