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    Home » Recipes » Pork

    February 18, 2015

    Pan Seared Pork Chops with Onion Gravy

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    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.

    Pan Seared Pork Chops with Onion Gravy

    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.

    Pork Chops with Onion Gravy

     

    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.

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    Pan Seared Pork Chops with Onion Gravy

    Easy pan seared pork chops with a delicious onion gravy.
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Entree
    Servings: 4
    Calories: 244kcal
    Author: Bernadette

    Ingredients

    • 4 boneless center cut pork chops (about 1 ½ pounds)
    • 2 small garlic cloves ,minced
    • 1 ¼ 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

    Instructions

    • 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.

    Notes

    Adapted from Weight Watchers 50th Anniversary Cookbook.

    Nutrition

    Calories: 244kcal | Carbohydrates: 3g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 370mg | Potassium: 561mg | Sugar: 1g | Vitamin C: 2.5mg | Calcium: 21mg | Iron: 0.9mg

     

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