Pork Chop With Coriander Cream Sauce

Recipe by: LACTAID® Brand

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.

Servings

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

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

2 tablespoons all-purpose flour

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

¼ teaspoon salt

⅛ 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® 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.