Boneless center-cut pork chops with a low-fat, low-sodium onion gravy. Great for weeknights, weekends, or a special occasion! This recipe is adapted from Weight Watchers 50th Anniversary Cookbook.
It took me a few years but I finally got a new Weight Watchers cookbook. The only other one I ever had I lent to a friend, and then she moved out of state before I saw her again. Not really a big deal, I wasn’t mad, and I still had the IPhone app, but there’s something I love about having actual cookbooks, on paper, in front of me. I found this recipe recently while I already had a package of pork chops ready to defrost and use, and was trying to decide what to do. Something different than my usual Honey Herb Pork Chops.
These are so easy to make! Just sear the chops for a few minutes until browned, then let them rest while you prepare this simple yet delicious gravy. I can’t give you the exact nutritional information, since I changed the recipe from bone-in pork chops to center cut, along with a few other changes, but they would be under 300 calories a serving. My daughter requested peas as a side dish, but any green vegetable, or a salad would be great.
- 4 boneless center cut pork chops, about 1½ pounds
- 2 small garlic cloves, minced
- 1¼ cups reduced-sodium chicken broth
- 1 large yellow onion, thinly sliced
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- Sprinkle the pork chops with pepper. Heat the olive oil in a large, deep, nonstick skillet over medium-high heat. Add the chops and cook, turning occasionally, until browned on both sides. Transfer to a plate.
- Add the onions, chicken broth, garlic, mustard, and thyme to the skillet. Bring to a boil Reduce heat and simmer, covered, stirring occasionally, until the onions are very tender, about 10-15 minutes.
- Sprinkle the onions with the cornstarch, and raise the heat back up. Cook, stirring constantly, for about 1 minute, or until the sauce is bubbly and thickened. Return the chops and juices to the skillet. Reduce the heat and simmer, uncovered, until the chops are heated through, turning occasionally, 2-3 minutes.