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.
1 tablespoon cooking oil
2 (12 ounce) pork loin or rib chops, cut 1 1/4 to 1 1/2 inches thick
1 cup baby summer squash, such as green or yellow pattypan and/or zucchini
2 tablespoons all-purpose flour
1/2 teaspoon coriander seed, coarsely crushed, or crushed dried basil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
- 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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.