Ingredients
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4 bone-in pork chops (about 1/2-inch thick each)
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1/4 cup + 2 tbsp all-purpose flour, divided
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1 tsp garlic and herb seasoning
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2 tbsp canola oil
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1 tbsp unsalted butter
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1 large yellow onion, thinly sliced
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1 tsp dried thyme
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1 1/2 cups low-sodium chicken broth
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1/2 cup low-fat milk
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Cooked white rice, to serve
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1 tbsp chopped fresh chives, to garnish (optional)
Steps
1
Pat the pork chops dry. In a resealable plastic bag, combine ¼ cup flour and the seasoning. Add pork and toss to coat. Remove pork from bag and season with salt and pepper.
2
In a 12-inch skillet, heat the oil on medium–high. In batches if needed, add pork to skillet and cook 3–4 min. per side, until golden brown. Transfer pork to a plate and set aside.
3
In same skillet, melt the butter on medium. Add the onion and cook 6–8 min., until softened, stirring occasionally. Add the thyme and remaining 2 tbsp flour. Cook 1 min., until flour is golden, stirring constantly. Slowly add the broth and milk to the skillet, stirring constantly. Cook 5 min., until gravy has thickened slightly, stirring occasionally. Season with salt and pepper.
4
Return pork to skillet with gravy. Cook pork in gravy 2–3 min., until pork chops are warm and the internal temperature reaches 145°. Season gravy with salt and pepper. Serve pork chops and gravy over the rice. Garnish with the chives, if desired.
