Categories: Pork
Ingredients
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 1/2 tsp black pepper
- 4 pork chops
- 2 1/2 tbsp canola oil, divided
- 2 tbsp flour
- 1 1/2 cups chicken broth
- 1/2 tsp salt
Directions
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Combine the paprika, thyme, and black pepper in a small bowl. Sprinkle evenly over both sides of the pork chops. Heat 1 1/2 tsp of the oil in a medium nonstick skillet over medium-high heat. Cook the pork chops 3 minutes on each side or until browned. Set aside on separate plate.
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Whisk together the flour and remaining oil in the skillet and cook 1 minute, stirring constantly. Gradually whisk in the broth. Return the pork chops and any accumulated juices to the skillet. Bring to a boil over medium heat, cover, reduce heat and simmer 30 minutes or until pork is tender. Remove pork chops and place on serving plate. Stir in the salt using a flat spatula to scrape up any browned bits. Spoon sauce over all.