Pork Chops with Tarragon-Onion Gravy

Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and Progresso® beef-flavored broth. ...MORE + LESS -

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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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.