Swiss-Steak-Style Smothered Pork Chops

I grabbed a couple of pork chops from the "clearance" bin of the grocery meat section the other night. (It's not as bad as it sounds. Just things close to that "sell by" date that they have discounted significantly. I've bought some great steaks this way.)

I wasn't sure what I was going to do them, but inspired by a Swiss steak recipe I had ripped out of a magazine, here's what I came up with.

Swiss-Steak-Style Smothered Pork Chops
Makes 2 servings.

2 pork chops (boneless, bone-in, doesn't matter. You'll just adjust cooking time slightly based on thickness of the chops.)
5 tablespoons flour, divided use
1 can chicken broth
1/2 tablespoon dried thyme
1 tablespoon Dijon mustard

Mix chicken broth and 3 tablespoons flour. Stir in thyme and Dijon mustard.

Coat pork chops with remaining 2 tablespoons flour. Season with salt and ground pepper.

In a no-stick skillet, heat one teaspoon olive oil over medium-high heat. Add chops and cook two minutes per side. Pour in broth mixture; bring to a boil. Cover and simmer 25 minutes or until pork is good and tender. Uncover and cook until the gravy thickens a bit, about 3 minutes.

Serve with smashed potatoes or rice.