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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 (7 ounce) pork loin chops with bone |
1 tablespoon canola oil |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 medium sweet onions, sliced and separated into rings |
1 cup reduced-sodium beef broth |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. In a large nonstick skillet, brown pork chops in oil over medium-high heat. Sprinkle with salt and pepper. Transfer to an ungreased 13x9x2-inch baking dish.
2. In the drippings, sauté onions until tender. Spoon over chops; add broth.
3. Cover and bake at 325° for 40-45 minutes or until juices run clear.
4. Remove pork chops and onions; keep warm.
5. In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
6. Serve with pork and onions.
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