| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Boneless loin pork chops | |
| 6-ounce 1/2 inch | ||
| thick | ||
| 2 | T | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper, 1/4 to 1/2 |
| 1 1/2 | c | 2% low-fat milk, divided |
| 1 | t | Margarine |
INSTRUCTIONS
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. 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). Yield: 4 servings. Per serving: 292 Calories; 17g Fat (53% calories from fat); 26g Protein; 7g Carbohydrate; 82mg Cholesterol; 390mg Sodium Serving Ideas : Spoon sauce over chops. Recipe by: Cooking Light, Jan/Feb 1995, page 98 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 65.1mg
Sodium: 443.9mg
Potassium: 505.1mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: 4.4g
Protein: 24.3g