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Pork- Braised Pork Chops in Sour Cream Sauce

Source of Recipe

1/30/02 Cleveland Plain Dealer


Recipe Introduction

Source: Adapted recipe from "Pillsbury 30-Minute Meals" (Clarkson Potter, $25.95). Nutritional analy sis unavailable.

List of Ingredients

Makes 6 servings

6 (4-ounce) boneless pork chops

1/4 teaspoon salt

teaspoon pepper

3/4 cup beef broth, divided use

1 tablespoon barbecue sauce

1/3 cup evaporated skim milk

1/3 cup nonfat sour cream

3 tablespoons all-purpose flour



Recipe

Preliminaries: Sprinkle pork chops with salt and pepper. Spray large nonstick skillet with nonstick cooking spray.

Sear the chops: Place pan over medium-high heat until hot. Add pork chops; cover and cook 4 to 6 minutes or until golden brown, turning once.

Sauce, simmer the chops: In small bowl, mix 1/2 cup of broth and barbecue sauce. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 to 10 minutes or until pork is no longer pink in center. Remove pork chops from skillet; cover.

Finish the sauce: In same small bowl, combine re maining broth, milk, sour cream and flour; beat until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened.

Presentation: Serve sauce over pork chops.