Smothered Pork Chops from Swanson

1. Stir together broth and cornstarch in a small bowl until smooth. Set aside.

2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Season pork chops with salt and pepper. Cook pork chops in hot oil until well browned on both sides, about 5 minutes. Remove pork chops to a plate and set aside.

3. Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion in hot oil, stirring occasionally, until tender-crisp, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir broth mixture into the skillet. Bring to a boil, stirring until thickened.

4. Return pork chops to the skillet and reduce heat to low. Cover and cook until pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 145 degrees F (63 degrees C).

Tips

For Dijon-rosemary smothered pork chops: stir 1 tablespoon Dijon-style mustard into broth mixture in Step 1. Stir 2 teaspoons chopped fresh rosemary leaves into thickened broth mixture in Step 3.