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Pork Chops with Tarragon-Onion Gravy Recipe
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
| PREP TIME 20m |
TOTAL TIME 20m |
YIELD 4 servings |
|---|
Instructions
- 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.
A recipe from Betty Crocker
2019-01-16
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