Pork chops braised in milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | 6-ounce boneless pork loin chops (about 1/2 inch thick) |
| 2 | tablespoons | All purpose flour |
| ½ | teaspoon | Salt |
| ¼ | each | To 1/2 tsp ground pepper |
| 1½ | cup | Low-fat milk, divided |
| 1 | teaspoon | Margarine |
Directions
Trim the fat from the chops. Combine the flour, salt and pepper in a large zip-top plastic bag. Add the chops, seal the bag, and shake to coat the chops with the flour mixture. Remove the chops from the bag and reserve the remaining flour mixture to a small bowl. Gradually add ½ cup of the milk to the flour mixture, stirring with a wire whisk until blended.
Melt the margarine in a large skillet over medium-high heat. Add the chops and cook for 3 minutes on each side or until browned. Add the milk-flour mixture. Cover and reduce the heat to low; cook, stirring occasionally, for 30 minutes. Turn the chops over. Add the remaining cup of milk. Cover and cook for 30 minutes, stirring occasionally.
Uncover the skillet and cook the chops for an additional 15 minutes or until the liquid is reduced to ¼ cup, making a very thick sauce.
Spoon the sauce over the chops and serve.
Makes 4 servings.
Calories 244 (39% from Fat); Protein 27⅘ g; Fat 10⅗ g (Sat 4.3 g, Mono 4.9 g, Poly 1.3 g); Carbohydrate 7.3 g; Fiber 0.2g; Cholesterol 77 mg; Iron 1⅕ mg; Sodium 423 mg; Calcium 121 mg. [Braise Worthy; Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-08-95