Smothered Pork Chops with Thyme

(We served with fresh green beans and mashed potatoes. I left out the extra salt.)

First, sauté the chops, then make the flavorful gravy in the same pan. Time: 30 minutes.

1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.
Yield: 4 servings (serving size: 2 pork chops and 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 145(34% from fat); FAT 5.5g (sat 1.9g,mono 2.5g,poly 0.4g); PROTEIN 17.2g; CHOLESTEROL 44mg; CALCIUM 40mg; SODIUM 475mg; FIBER 0.8g; IRON 0.7mg; CARBOHYDRATE 5.8g
Cooking Light, JANUARY 2007