The Atlanta Journal-Constitution
SHORTCUT SMOTHERED PORK CHOPS
2 tablespoons unsalted butter
4 (1/2-inch thick) boneless pork chops (about 1 1/4 pounds
total)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 (10-ounce) bag frozen chopped onions
1 cup low-sodium chicken broth
2 tablespoons white miso paste
Chopped fresh parsley, for garnish (optional)
Melt the butter in a large skillet over medium-high heat. While the butter is melting, season the pork chops with salt and pepper. Place the flour in a shallow dish and dredge both sides of the chops in the flour. When the butter is foamy, shake off excess flour from the chops and transfer to the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a plate, leaving the remaining butter in the skillet.
Add the onions to the skillet and cook, stirring and scraping up browned bits, until the onions are translucent and their liquid has evaporated, about 5 minutes. Spread in an even layer in the skillet and continue to cook, undisturbed, until browned on the bottom, about 3 minutes.
Meanwhile, whisk together the broth and miso in a small bowl until smooth. When the onions are ready, stir in the miso mixture and bring to a simmer. Cook until thickened, 3 to 5 minutes. Season to taste with salt and pepper. Reduce the heat to medium-low and return the chops to the skillet. Simmer, occasionally basting with the sauce, until the chops are no longer pink in the center, about 3 minutes. Finish with more pepper and the parsley, if desired. Serves 4.
Per serving: 330 calories (percent of calories from fat, 45), 33 grams protein, 12 grams carbohydrates, 3 grams total sugars, 2 grams fiber, 16 grams total fat (7 grams saturated), 111 milligrams cholesterol, 436 milligrams sodium. Note: For nutritional calculations, the salt included is defined as 1/16 teaspoon.