Braised Pork Chops in Sour Cream Sauce

Prep Time: 25 minutes

6 (4-oz.) boneless pork loin chops
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup beef broth
1 tablespoon barbecue sauce
1/3 cup PET® Evaporated Skim Milk
1/3 cup nonfat sour cream
3 tablespoons Pillsbury BEST® All Purpose Flour

1) Sprinkle pork chops with salt and pepper. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cover and cook 2 to 3 minutes on each side or until golden brown.

2) In small bowl combine one-half cup of the broth and the barbecue sauce. Mix well. Pour over pork chops. Cover tightly. Reduce heat to medium low. Simmer 5 to 10 minutes or until pork chops are no longer pink in center. Remove the pork chops from skillet. Cover to keep warm.

3) In same small bowl combine remaining 1/4 broth, evaporated milk, sour cream and flour; beat with wire whisk until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened. Serve sauce over pork chops.

6 servings
Nutrition Information Per Serving:
Serving Size: 1/6 of Recipe

Dietary Exchanges: 1/2 Starch, 3-1/2 Lean Meat
OR 1/2 Carbohydrate, 3-1/2 Lean Meat

Cook’s Notes: Kitchen Tip
This recipe can be prepared with 4 pork chops instead of 6. Serve the extra sauce over mashed potatoes at another meal.

Make It Special:
Garnish the sauce-topped pork chops with chopped fresh parsley or cracked black pepper.

Serving Suggestion:
Mound a serving of mashed potatoes next to the pork chop on each dinner plate. Pour warm sauce over the pork chops and mashed potatoes. Add a side dish of steamed mixed vegetables.