Pork Chop With Coriander Cream Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Makers of LACTAID® Brand Products
This pair of chops is ideal for dinner when the kids are away; double the recipe and you’ll be ready to impress the hungriest quartet.
For the Pork Chops
1 tablespoon cooking oil
2 (12 ounce) pork loin or rib chops, cut 1 ¼ to 1 ½ inches thick
1 cup baby summer squash, such as green or yellow pattypan and/or zucchini
For the Pork Chops
In a large skillet heat oil over medium heat. Add pork chops to skillet. Cook chops, uncovered, for 18 to 20 minutes or until juices run clear and an instant-read thermometer inserted in chops registers 160 degrees F, turning once.
If necessary, cut larger squash pieces into slices or halves. Add squash to skillet during the last 5 minutes of cooking chops. Remove chops and squash; keep warm.
For the Coriander Cream Sauce
Pour off drippings from skillet. Using a whisk, stir together the LACTAID® Lactose-Free Whole Milk, flour, coriander seed, salt, and pepper.
Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. If the sauce is too thick, stir in 1 to 2 tablespoons additional LACTAID® Lactose-Free Whole Milk.
Spoon sauce over pork chops.
© Copyright 2007, Meredith Corporation. All Rights Reserved.
© Copyright 2007, Meredith Corporation. All Rights Reserved.
Recipe by LACTAID® Brand
@LACTAIDFor the Coriander Cream Sauce
2 tablespoons all-purpose flour
½ teaspoon coriander seed, coarsely crushed, or crushed dried basil
¼ teaspoon salt
⅛ teaspoon coarsely ground black pepper