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.
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Fine, but not fab. In retrospect, I should have added some white wine or vermouth, parsley, and quite a lot more pepper. As is, it's a little bland and in need of something a little acidic or sharp to balance. That said, the pork was tender and delicious; my two chops were 7 oz. each and 1 inch thick, so 3 min per side and 3 simmering in the sauce was just right. Did not include mushrooms (didn't have any) andserved with steamed greens and mashed potatoes.
I made this recipe last night and I was very pleased. Had 6 center cut bone in pork chops and didn’t know what to do with them so I tried this. I followed the recipe except I didn’t measure the paprika, I just rubbed each pork chop individually with the spice until I felt it was coated to my liking. I also added 2 cloves of chopped garlic and sautéed the onions and garlic until caramelized. It was delicious. This is a recipe I will make again soon
I slightly changed the recipe because I didn't have beef broth. I substituted 1 tbsp soy sauce in 1 cup water for the 1 cup of beef broth. I also added 1 tsp grated garlic and extra thyme because it's my favorite. I altered the cooking time because I really wanted to cook down the onion the onion in the broth mixture. It turned out really delicious. I served this with biscuits. I wouldn't serve this with biscuits for company, but the main dish IS elegant enough for company. It's pretty earthy, so maybe it would be best as a late Fall menu item.
this was a great recipe. my whole family loved it and i loved that it was so much more healthy than an old smothered pork chop recipe. this will be a new staple recipe in my household. thanks for the tasty recipe. :)
This was a nice recipe for a night when comfort food is on the agenda. I took the advice of other reviewers & added mushrooms to the sauce, deglazing it with 1/4 cup of white wine at the end, outstanding idea!!! I served it with smashed red potatoes & since I have an abundance, snow peas from my garden.
This recipe was easy (cupboard staples) and OK - there are a few other chop recipes I prefer, so i am not sure I would make it again. I used 4 larger chops and cooked them longer. Since my broth wasn,'t reduced sodium I omitted the salt. I sprinkled the paprika mix on both sides of the chops. Reading the reviews after making this recipe, I can see mushrooms working really well in this recipe. I served it with steamed brocoli and mashed potatoes.
Definitely a good solid recipe. I didn't find the recipe to be too salty, or too heavy on thyme. I did make a few changes as others recommended: doubled the sauce, carmelized the onions, and added 1/2 cup of white wine to deglaze the pan right before adding the rest of the broth. Quick meal and would def make again.
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