Smothered Pork Chops with Thyme and Wild Rice Medley

1 cup beef broth, divided
2 tbsp. milk
2 tsp. flour
2 tsp. Dijon mustard
1/2 tsp. salt
8 boneless center-cut loin pork chops
1/2 tsp. paprika
1/4 tsp. dried thyme
1 cup coarsely chopped onion
1 tbsp. minced fresh parsley

Combine 1/4 cup broth, milk, flour, mustard, and salt in a small bowl; stir
with a whisk. Set aside.

Sprinkle one side of each pork chop with paprika and thyme. Heat a large
nonstick skillet over medium-high heat. Coat pan with cooking spray. Add
half of the pork to pan; sauté 1½ minutes on each side or until pork is
done and lightly browned. Remove pork from pan. Repeat procedure with
remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes
or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook
2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning
to coat; cook 1 minute. Sprinkle with minced parsley.

To make Wild Rice Medley:

Prepare 1 6.2oz pkg. fast cooking recipe long grain and wild rice according to
pkg. directions, omitting salt and fat. Stir in ¼ cup green onions, 2 tbsp.
slivered almonds and ¼ tsp. dried thyme.
Serve with pork chops and extra side, your favorite tossed green salad.

4 serving