Onion-Smothered Pork Chops

By sexyswamprat

  • 1 teaspoon paprika

  • 1 teaspoon dried sage or thyme, crumbled

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 boneless center-cut pork chops, about 1/2 inch thick (about 4 ounces each), all visible fat discarded

  • vegetable oil spray

  • 2 large yellow or sweet onions, such as Vidalia or Walla Walla, thinly sliced

  • 4 tablespoons low-fat, low-sodium chicken broth, divided use

  • 1 tablespoon Dijon mustard (regular or hot)

  1. Sprinkle the paprika, sage, salt and pepper over the pork chops.

  2. Heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).

  3. Cook the pork for 4 minutes on each side. Put the pork on a plate. Set aside.

  4. Separate the onion slices into rings. Put the onions in the skillet. Stir in 1 tablespoon broth. Cook, covered for 5 minutes. Stir well. Cook, uncovered for 5 minutes, or until the onions are golden brown, stirring once.

  5. Stir in the remaining 3 tablespoons broth and mustard. Place the pork on the onions. Cook, uncovered, for 5 minutes, or until the onions are tender and the pork no longer is pink in the center.

  6. To serve, place the pork on plates. Spoon the onions over the pork.

Nutritional Facts

Nutrients Per Serving
214 Calories
65 Calories from Fat
7 g Total Fat
2.5 g Saturated Fat
0.7 g Polyunsaturated Fat
3.1 g Monounsaturated Fat
11 g Total Carbohydrate
2 g Dietary Fiber
8 g Sugars
26 g Protein
69 mg Cholesterol
296 mg Sodium

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