PORK CHOPS WITH TARRAGON-ONION GRAVY

Pork Chops with Tarragon-Onion Gravy image

Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and Progresso® beef-flavored broth.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Previous Next

Ingredients

8 boneless center-cut loin pork chops, 1/4 inch thick (1 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon olive oil
1/2 cup thinly sliced onion
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon chopped fresh tarragon leaves

Steps:

Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 0 g, TransFat 0 g