Photo: Lee Harrelson; Styling: Leigh Ann Ross
Prep Time:
30 Mins
Yield:
4 servings (serving size: 2 pork chops and 1/4 cup sauce)

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

How to Make It

Step 1

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

Step 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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Ratings & Reviews

Sharon's review

srwfromorange
June 26, 2016
Enjoyed this meal very much. Added mushrooms and was heavy handed with the mustard and beef broth. Cooked the onions for about 10 minutes. Very simple dish to make. Will definitely make again!

EllenDeller's Review

LindaK88
May 30, 2014
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.

gkd1029's Review

CandaceCH
April 01, 2014
N/A

skerida's Review

koriander
November 13, 2013
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

CandaceCH's Review

gkd1029
August 25, 2013
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. Cheers!

withmy42's Review

TrishRed
April 17, 2013
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. :)

MBRecipes's Review

marie77
July 08, 2012
N/A

srwfromorange's Review

withmy42
April 23, 2012
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.

koriander's Review

MBRecipes
January 22, 2012
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.

mysparky's Review

mysparky
October 15, 2010
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.