4 each bone-in Pork Loin Assorted Chops (1 pound), cut 3/8-inch thick
1 each large onion, very thinly sliced
3 tablespoons flour
1 teaspoon Each salt ground black pepper and rubbed sage
3 tablespoons butter, separated
1/2 cube Knorr's chicken bouillon
Slice onion as thinly as possible.
Blend flour salt, pepper and sage. Turn pork in seasoned flour to dust
lightly; shake off excess.
Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat.
Sautèacute; onion 10 minutes. Remove to a plate.
Meanwhile, dissolve chicken bouillon in 1/2 cup boiling water and set
Melt 1 tablespoon butter in same skillet over medium heat. Brown pork
chops 2 minutes per side. Add chicken broth to skillet and top chops w
ith onion. Cover skillet partially and simmer 4 to 5 minutes until bro
th reduces slightly. Serve while hot