Pork Chops with Tarragon-Onion Gravy

When your family tastes these tender pork chops smothered in a homestyle gravy, they'll never suspect you made dinner at the last minute. Because the chops are very thin, they cook quickly so be careful not to overcook them, which will make them tough.

Yield: 4 servings (serving size: 2 pork chops and 1/2 cup gravy)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 0.0%
  • Fat: 14.4g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.9g
  • Protein: 22.7g
  • Carbohydrate: 9g
  • Fiber: 0.6g
  • Cholesterol: 59mg
  • Iron: 1.1mg
  • Sodium: 803mg
  • Calcium: 25mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. Serve with: Homestyle Smashed Potatoes
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