4eachbone-in Pork Loin Assorted Chops (1 pound), cut 3/8-inch thick,
1eachlarge onion, very thinly sliced,
1teaspoonEach salt ground black pepper and rubbed sage,
1/2cubeKnorr's chicken bouillon,
1Slice onion as thinly as possible.
2Blend flour salt, pepper and sage. Turn pork in seasoned flour to dust lightly; shake off excess.
3Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat. Sautèacute; onion 10 minutes. Remove to a plate.
4Meanwhile, dissolve chicken bouillon in 1/2 cup boiling water and set aside.
5Melt 1 tablespoon butter in same skillet over medium heat. Brown pork chops 2 minutes per side. Add chicken broth to skillet and top chops with onion. Cover skillet partially and simmer 4 to 5 minutes until broth reduces slightly. Serve while hot
No Nutritional Information Available