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)
Sprinkle the paprika, sage, salt and pepper over the pork chops.
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).
Cook the pork for 4 minutes on each side. Put the pork on a plate. Set aside.
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.
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.
To serve, place the pork on plates. Spoon the onions over the pork.
- 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