Pork Chops With Herbed Gravy

• 2 tablespoons all-purpose flour
• 1/8 teaspoon paprika
• Dash garlic powder
• 2 boneless pork loin chops (6 ounces each and 3/4 inch thick)
• 1 tablespoon canola oil
• 2 tablespoons chopped onion
• 3/4 cup water
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 plum tomato, chopped

1. In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat.
2. In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork.
3. Cover and bake at 350u0b0 for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a thermometer inserted in pork reads 160u0b0 and tomato is heated through.

flour, paprika, garlic, pork loin chops, canola oil, onion, water, chicken bouillon granules, dried basil, thyme, tomato

Taken from www.tasteofhome.com/recipes/pork-chops-with-herbed-gravy/ (may not work)