Ingredients
6 bone-in pork loin chops (7 ounces each)1 tablespoon canola oil3/4 teaspoon salt1/2 teaspoon pepper2 medium sweet onions, sliced and separated into rings1 cup reduced-sodium beef broth1 tablespoon cornstarch2 tablespoons cold water
Preparation
In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish.
In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving.
In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
