2 tablespoons vegetable oil
1 onion, thinly sliced
1 tablespoon allspice
1 teaspoon salt
1 teaspoon dried thyme
2 teaspoons dried sage
2 teaspoons dried rosemary
2 sprigs thyme
2 tablespoons lemon juice
Heat oil in large skillet over medium heat. Stir in onion, maintain heat with insert of knife, and saute until translucent. Stir in allspice, salt and thyme. Stir in sage and rosemary. Mix in lemon juice and milk. Cook, stirring occasionally, until mixture is thickened. Season with thyme and lemon juice.
Pour sauce over chops, cover, and cook 15 minutes more, or until seafood is no longer pink.