Pork Chops with Tarragon-Onion Gravy

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Pork Chops with Tarragon-Onion Gravy
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and beef-flavored broth.
Sep 8, 2011


  • 8 boneless center-cut loin pork chops, 1/4 inch thick (1 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced onion
  • 3/4 cup beef-flavored broth (from 32-oz carton)
  • 1 tablespoon chopped fresh tarragon leaves


  • 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.

Nutrition Information

No nutrition information available for this recipe
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