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Pork Chops with Coriander Cream Sauce

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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.
Yield: 2 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

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
1 cup LACTAID® Whole Milk
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

Preparation

  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. 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.
  2. 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.

Notes

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 pork chop with 1/2 cup sauce.

Amount Per Serving

Calories 615
Total Fat 25.37g
Calories from Fat 225.37kcal
Saturated Fat 525.97g
Cholestrol 252.23mg
Sodium 555.16mg
Total Carbohydrate 14.25g
Dietary Fiber 1.04g
Sugars 7.49g
Protein 79.17g
Calcium 203.62mg
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