Creamy Herbed Pork Chops

In non-stick skillet over medium-high heat, brown chops, about 5 min each side. Reduce heat, cover and cook for 10 to 15 min or until chops are no longer pink in centre. Remove to platter and keep warm.

Pour off any excess fat in pan. Add butter, oil and onions. Stir-fry until onions are golden.

Add flour and mix until smooth. Blend in milk and cook, stirring, until gravy thickens and comes to the boil. Add herbs and seasonings to taste.

Simmer for 2 min. Pour over chops and serve.

Microwave Method: Brown chops on top of stove, as above. Meanwhile, microwave butter and oil in 4 cup (1 L) bowl, uncovered, on High (100 % power) for 30 sec. Add onions and cook on High, covered, for 3 min stirring twice. Add flour and toss with onions. Gradually blend in milk. Cook on High, uncovered, for 3 to 4 min stirring twice, until mixture boils and is thickened. Add herbs and seasonings to taste. When sauce is ready, drain any fat from frypan. Increase stove-top heat to Medium-High. Quickly stir sauce into skillet, mixing to stir up browned bits. Pour sauce over chops and serve.