Pork Chops with Spicy Tomato Gravy
Recipe By : Houston Chronicle-7/15/98
Servings : 4

1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon ground red pepper -- divided
4 (1") thick lean boneless pork chops
2 tablespoons olive oil -- divided
2 cloves garlic -- minced
4 green onions -- finely chopped
1 (1.61oz) pkg fat-free brown-gravy mix
(Pioneer recommended)
1 cup reduced-fat milk -- divided
1 (14-1/2oz) can diced tomatoes -- undrained
1/2 teaspoon dried thyme

Combine flour, salt and 1/4 tsp. red pepper; dredge pork chops in mixture. Heat 1 tbl. oil in a large nonstick skillet; add pork chops and cook over med. heat until browned on both sides. Remove from skillet and set aside. Add remaining oil to skillet; add garlic and green onions. Cook, stirring constantly, 3 min. Combine gravy mix and 1/2 cup milk; whisk until blended. Add tomatoes, remaining milk, remaining red pepper, and thyme to skillet; bring to a boil. Add gravy mixture and and stir until smooth, using a wire whisk. Arrange pork chops in skillet, turning to coat with sauce; cover, reduce heat and simmer 15 min.

NOTES : Serve with rice, noodles or mashed potatoes because this makes a lot of gravy.