Pork Chop With Coriander Cream Sauce

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 Coriander Cream Sauce

1 cup LACTAID® Lactose-Free Whole Milk

2 tablespoons all-purpose flour

½ teaspoon coriander seed, coarsely crushed, or crushed dried basil

¼ teaspoon salt

⅛ teaspoon coarsely ground black pepper

For the Pork Chops

1. 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.

2. 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

1. Pour off drippings from skillet. Using a whisk, stir together the LACTAID® Lactose-Free Whole Milk, flour, coriander seed, salt, and pepper.

2. 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.

3. Spoon sauce over pork chops.