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.
- 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.
- Pour off drippings from skillet. Using a whisk, stir together the LACTAID® 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® Whole Milk. Spoon sauce over pork chops.
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