Smothered Pork Chops with Thyme

Photo: Lee Harrelson; Styling: Leigh Ann Ross

First, sauté the chops, then make the flavorful gravy in the same pan.

Yield: 4 servings (serving size: 2 pork chops and 1/4 cup sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 34%
  • Fat: 5.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.2g
  • Carbohydrate: 5.8g
  • Fiber: 0.8g
  • Cholesterol: 44mg
  • Iron: 0.7mg
  • Sodium: 475mg
  • Calcium: 40mg

Ingredients

  • 1 cup fat-free, less-sodium beef broth, divided
  • 2 tablespoons fat-free milk
  • 2 teaspoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 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
  • Cooking spray
  • 1 cup coarsely chopped onion
  • 1 tablespoon minced fresh parsley

Preparation

  1. Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
  2. 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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