4 (6-oz) bone-in pork loin chips, trimmed (I use boneless most of the time)
1/2 tsp salt
1/4 tsp black pepper
1 tsp olive oil
2 sweet onions, thinly sliced
1/4 c water
2 tsp all-purpose flour
1 c reduced-sodium beef broth
1 tsp whole-grain Dijon mustard (I use whatever spicy brown mustard I happen to have on hand)
1 Tbsp chopped fresh thyme (I use about a tsp of dried)
1. Sprinkle the chops with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chops and cook, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
2. Add the onions and water to the skillet; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the onions are very tender, 12-15 minutes.
3. Sprinkle the onions with the flour; cook, stirring constantly 1 minute. Add the broth, mustard, and thyme; bring to a boil, stirring until the sauce bubbles and thickens. Return the chops and any accumulated juices to the skillet. Reduce the heat and simmer, uncovered, until the chops are heated through, 2-3 minutes.
6 WW points plus values for 1 chop and 1/4 cup of sauce!! Not bad for a delicious dinner!
This is what's for dinner tonight! It's one of our favorites, even our 3 1/2 year old and 16 month old like to eat it. I usually just leave the extra sauce off of theirs and try to keep the onions off of their plates. Tonight I'm serving this meal with some kind of pasta and canned green beans.
I'll be posting more of my favorite Weight Watchers recipes soon, so stay tuned!