Pork chops with tarragon-onion gravy
Preparation time: 40 min
8 boneless center-cut pork chops, 1/4 inch thick (1 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1/2 cup thinly sliced onion
3/4 cup beef broth
1 tablespoon chopped fresh tarragon leaves
1. 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.
2. Reduce heat to medium. Add onion to skillet; cook 3 minutes, stirring occasionally, until tender. Stir in broth, scraping to loosen brown particles from bottom of skillet.
3. 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.