Sunday, February 7, 2010

Smothered Pork Chops with Thyme

Thursday's dinner.

Lauren's review: There were a lot of ingredients so I was surprised when the flavor wasn't amazing! I've had better pork chops. It tasted good but I wanted more from it!
Matt's review: Liked it.
Final decision: Not worthy.

Smothered Pork Chops with Thyme courtesy of Cooking Light, January 2007.

1 c fat-free, less sodium beef broth, divided
2 T fat-free milk
2 t all-purpose flour
2 t Dijon mustard
1/2 salt
1/4 t freshly ground black pepper
8 (2-oz.) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 t paprika
1/4 t dried thyme
cooking spray
1 c coarsely chopped onion
1 T minced fresh parsley

Combine 1/4 c 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 the pan; saute 1 1/3 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; saute 4 minutes or until lightly golden. Add remaining 3/4 c 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.

4 servings

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