Pork Chops With Onions
- 6 bone-in pork loin chops (7 oz each)
- 1 tbsp canola oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 medium sweet onions, sliced and separated into rings
- 1 cup reduced-sodium beef broth
- 1 tbsp cornstarch
- 2 tbsp cold water
In a large nonstick skillet, brown pork chops in oil over medium-high heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in x 9-in baking dish.
In the drippings, sauté the onions until tender. Spoon over the chops; add broth. Cover and bake at 325 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees. Remove pork chops and onions; keep warm.
In a small sauce pan combine the 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.