Ingredients
4 boneless pork loin chops (4 ounces each)1/4 teaspoon pepper1/8 teaspoon salt1 small onion, sliced and separated into rings1 tablespoon canola oil1/4 cup reduced-sodium chicken broth1 envelope pork gravy mix1/8 teaspoon garlic powder3/4 cup water
Preparation
Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned.
Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°.
In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.
