Pork chops with tarragon-onion gravy


Pork chops with tarragon-onion gravy

Servings: 4

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.



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