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Smothered Pork Chops

1 pound lean pork chops (4 4-ounce chops)
salt and pepper
2 tablespoons olive oil
2 medium yellow onions, cut in half and sliced thin
2 tablespoons water
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
1 can condensed cream of mushroom soup
2 cups fat-free chicken broth
1 tablespoon fresh parsley, minced

Heat 1 tablespoon oil in large skillet over medium high heat until smoking. Meanwhile, dry pork chops with paper towels and sprinkle with salt and pepper to taste. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

Reduce heat to medium and add 1 tablespoon oil, onions and water to now-empty skillet. Using wooden spoon, scrape up browned bits on pan bottom; cook, stirring frequently, until onions are softened and browned around edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Mix in soup and broth until smooth.

Return chops to skillet in single layer, covering chops with onions. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Stir in parsley and adjust seasonings with salt and pepper if needed. Cover chops with sauce and serve immediately.


Makes 4 servings