We didn't love these. I cooked them significantly longer than what's called for and they still seemed underdone. The sauce thickened up nicely and it was easy to do. I'll work with this one...
First, sauté the chops, then make the flavorful gravy in the same pan. Time: 30 minutes.
1 cup fat-free, less-sodium beef broth
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley
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; sauté 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; sauté 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.
Yield 4 servings (serving size: 2 pork chops and 1/4 cup sauce)
CALORIES 145(34% from fat); FAT 5.5g (sat 1.9g,mono 2.5g,poly 0.4g); PROTEIN 17.2g; CHOLESTEROL 44mg; CALCIUM 40mg; SODIUM 475mg; FIBER 0.8g; IRON 0.7mg; CARBOHYDRATE 5.8g
Cooking Light, JANUARY 2007