Pork Chops with Tarragon-Onion Gravy

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

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Directions

• 1 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.
• 2 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.