4 servings (serving size: 2 pork chops and 1/2 cup gravy)
8 (2-ounce) boneless center-cut loin pork chops (1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1/2 cup thinly sliced onion
3/4 cup fat-free, less sodium beef broth
1 tablespoon chopped fresh tarragon
How to Make It
Sprinkle pork chops evenly with salt and pepper. Dredge pork in flour. Heat oil in a large skillet over medium-high heat. Add half of pork to pan; cook 1 to 2 minutes on each side or until pork is browned. Transfer pork to a plate. Repeat procedure with remaining pork. Reduce heat to medium. Add onion to pan, and cook 3 minutes or until tender.
Stir in broth, scraping to loosen browned bits. Return pork and any accumulated juices to pan. Bring to a boil; reduce heat, cover, and cook 4 minutes or until pork is done. Stir in tarragon.