Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/2 teaspoon dried thyme , crumbled
- 1/2 teaspoon rubbed sage
- 4 center-cut pork chops (1 inch thick, 2-2 1/4 lb total weight)
- 3 tablespoons vegetable oil
- 1 large yellow onion , halved lengthwise, then cut crosswise into thin slices
- 1 1/2 cups chicken broth
- 1 1/2 cups converted rice , cooked by package directions
Directions
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Combine the flour, salt, pepper, thyme, and sage in a pie plate; dredge each chop well on both sides; reserve the dredging flour.
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Heat the oil in a large skillet over high heat for 2 minutes or until ripples appear on the skillet bottom.
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Add in the chops and brown for 4-5 minutes, turn, then broth the flip sides for about 3 minutes.
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Lift to a plate and reserve.
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Decrease burner heat to medium; add the onion to skillet; cook/stir occasionally, for 3-5 minutes or until limp and golden.
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Blend in 3 tablespoons dredging flour, add in the broth, and cook, stirring constantly, for 3-5 minutes or until the mixture bubbles and thickens.
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Return the pork chops to the skillet, spooning the onion gravy on top.
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Decrease heat to low, cover, and simmer for 20-25 minutes, turning the chops at half-time.
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Taste the gravy for salt and pepper; adjust as needed.
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Divided the rice among four heated dinner plates and top each portion with a pork chop and plenty of onion gravy.