8 pork chops
3 tbsp. cooking oil
Salt
Pepper
1 med. onion, chopped
1/2 tsp. ground thyme
6 tbsp. cold water
3 tbsp. flour
3 tbsp. snipped chives
2 c. chicken broth

Brown pork chops in oil on both sides. Remove from heat; season with salt and pepper, and set aside.

Add onions to drippings and cook until tender. Add broth, thyme, 1/2 tsp. salt and pork chops to skillet. Cover and simmer 35 to 40 minutes. Makes 8 servings.

GRAVY:

Remove chops from juices. Spoon fat from juices. Add enough water to juices to measure 2 cups of liquid. Mix flour and water and stir into juices. Add chives. Cook and stir until thick and bubbly.