Pork Chops Braised in Milk

Cooking Light, Jan/Feb 1995, page 98

Serves 4

4 boneless loin pork chops [6 oz/1/2 inch thick]

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 – 1/2 teaspoon pepper

1 1/2 cups low-fat milk (2%), divided

1 teaspoon margarine

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.

Uncover skillet, and cook the chops an additional 15 minutes or until liquid is reduced to 1/4 cup [the sauce will be very thick].

Spoon sauce over chops and serve.

291.9 Calories

16.9 Fat

25.9 Protein

7.5 Carbohydrate

82 Cholesterol

390 Sodium