Rating: 3.5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 8
  • 4 star values: 4
  • 5 star values: 3

First, sauté the chops, then make the flavorful gravy in the same pan.

Recipe by Cooking Light January 2007

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Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 pork chops and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 1 1/2 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.

Nutrition Facts

145 calories; calories from fat 34%; fat 5.5g; saturated fat 1.9g; mono fat 2.5g; poly fat 0.4g; protein 17.2g; carbohydrates 5.8g; fiber 0.8g; cholesterol 44mg; iron 0.7mg; sodium 475mg; calcium 40mg.
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