Pork Chops with thyme and onion

* 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.

4 servings (serving size: 2 pork chops and 1/4 cup sauce)

Number of Servings: 4

Recipe submitted by SparkPeople user CMCRISWELL.