Ingredients
8
boneless center-cut loin pork chops, 1/4 inch thick (1 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup Gold Medal™ all-purpose flour
1
tablespoon olive oil
1/2
cup thinly sliced onion
3/4
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
tablespoon chopped fresh tarragon leaves
Preparation
Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.
