Smothered Pork Chops with Onion Gravy
4 (6-oz.) bone-in pork rib chops (1 inch thick)
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
1 tablespoon plus 1/4 cup all-purpose flour, divided
3 tablespoons canola oil
1 large onion, halved, sliced (2 cups)
3 cups lower-sodium beef broth
1 sprig fresh thyme
1 bay leaf
1. Sprinkle pork with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place 1 tablespoon of the flour on plate; coat pork in flour, shaking off excess.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 5 to 7 minutes or until golden brown, turning once. Remove pork.
3. Add onion to skillet; cook over medium heat 5 to 6 minutes or until softened, stirring occasionally. Stir in remaining 1/4 cup flour; cook 1 minute stirring constantly. Stir in broth, thyme, bay leaf, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of skillet.
4. Return pork and any accumulated juices to skillet; turn to coat with sauce. Reduce heat to medium-low; simmer 8 to 10 minutes or until pork is pale pink in center. Remove pork; cover loosely with foil. Discard thyme and bay leaf. Increase heat to high; bring gravy to a boil. Boil 4 to 5 minutes or until reduced to about 2 cups, stirring occasionally. Serve over pork.
PER SERVING: 320 calories, 18.5 g total fat (4 g saturated fat), 26 g protein, 11 g carbohydrate, 65 mg cholesterol, 590 mg sodium, 1 g fiber