Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 5
Linda Romanelli Leahy
Recipe by Cooking Light January 1995

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from chops. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chops; seal bag, and shake to coat chops with flour mixture. Remove chops from bag, reserving the remaining flour mixture. Place the flour mixture in a small bowl. Gradually add 1/2 cup milk, stirring with a wire whisk until blended.

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  • Melt margarine in a large skillet over medium-high heat. Add chops; cook 3 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook 30 minutes, stirring occasionally.

  • Turn the chops over. Add remaining 1 cup milk; cover and cook 30 minutes, stirring occasionally.

  • Uncover skillet, and cook the chops an additional 15 minutes or until the liquid is reduced to 1/4 cup (the sauce will be very thick). Spoon sauce over chops.

Nutrition Facts

244 calories; calories from fat 39%; fat 10.6g; saturated fat 4.3g; mono fat 4.9g; poly fat 1.3g; protein 27.8g; carbohydrates 7.3g; fiber 0.2g; cholesterol 77mg; iron 1.2mg; sodium 423mg; calcium 121mg.
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