| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless loin pork chops, (6-ounce) (1/2 inch thick) |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper, (1/4 to 1/2) |
| 1 1/2 |
c |
2% low-fat milk, divided |
| 1 |
ts |
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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