This is a very good dish especially with all of the onions. Weight Watcher’s calls this dish a Southern classic – I call it tasty!
- 4 (6 oz.) bone-in pork loin chops, trimmed
- salt and pepper to taste
- 1 tsp. olive oil
- 2 sweet onions, thinly sliced (I used red onions)
- 1-1/4 cups low sodium chicken broth
- 2 garlic cloves, minced
- 2 tsp. flour
- 1 tsp. Dijon mustard
- fresh thyme leaves
Salt and pepper the loin chops and heat the oil in a large nonstick skillet. Add the chops and cook about 5 minutes per side until browned; remove and keep warm.
Add the onions, 1/4 cup of the broth and the garlic to the skillet. Bring to a boil, reduce the heat and cover, stirring occasionally, until the onions are very tender for about 15 minutes.
Sprinkle the onions with 2 tsp. of flour and stir for 1 minute. Add 1 cup of the broth, mustard and thyme. Bring to a boil, stirring until the sauce thickens. Return the pork chops to the skillet and heat through for 2-3 minutes.
PointsPlus Value of 6 per 1 chop and 1/4 cup sauce