Smothered boneless pork chop (we had pork chops in the freezer from a good sale a little while ago) – my original plan was for stuffed pork chops but when we switched to mashed potatoes (we got store-made plain mashed potatoes FREE with the purchase of a roasted chicken a couple weeks ago) – smothered chops sounded better.
Gluten-Free Flour with cayenne pepper and paprika coating – browned the chops in about 1 Tbsp olive oil – removed to a plate and sauteed sliced onions.
Once the onions were softened, added 1 1/2c of homemade chicken broth and returned the pork – covered and simmered for approximately 45 minutes, until the pork was cooked through but still tender. Asparagus drizzled with Basil Olive Oil that we bought at the craft festival on Sunday and freshly ground black pepper – cooked in a 400-degree oven for 20 minutes, until tender-crisp.
Once the pork was cooked, removed it from the pan and kept it warm while the gravy reduced… add a little Onion Bisto as a thickener. Very homey dinner – YUM!!