Ingredients
4
boneless pork chops (1 1/2 lb), trimmed of fat
1/4
teaspoon salt
1/4
teaspoon ground black pepper
4
tablespoons butter
1
cup thinly sliced sweet onions
1/4
cup Gold Medal™ all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
cup heavy whipping cream
1/2
cup shredded Parmesan cheese (2 oz)
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes, prepared as directed on pouch
Preparation
Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 1 to 2 minutes or until browned on second side. Transfer to plate; cover with foil to keep warm. Butter will be very dark.
Add remaining 2 tablespoons butter and the onions to skillet; cook 3 to 4 minutes or until onions soften and begin to brown. Stir in flour; cook and stir 30 to 60 seconds or until mixture thickens and begins to brown. Stir in broth and whipping cream; heat to simmering over medium-high heat. Return pork to skillet; reduce heat to low. Cover and cook 4 to 6 minutes or until pork is no longer pink in center (at least 145°F).
Remove from heat; transfer pork to plates. Stir Parmesan cheese into sauce mixture in skillet. Spoon sauce over pork; top with parsley. Serve with potatoes.
