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Braised Pork Chops in Sour Cream Sauce

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Braised Pork Chops in Sour Cream Sauce
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6
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Serve sour cream sauce over braised pork – a flavorful dinner ready in 25 minutes.

Ingredients

6
(4-oz.) boneless pork loin chops
1/4
teaspoon salt
1/8
teaspoon pepper
3/4
cup beef broth
1
tablespoon barbecue sauce
1/3
cup evaporated skim milk
1/3
cup nonfat sour cream
3
tablespoons all-purpose flour

Directions

  • 1 Sprinkle pork chops with salt and pepper. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cover and cook 2 to 3 minutes on each side or until golden brown.
  • 2 In small bowl, combine 1/2 cup of the broth and the barbecue sauce; mix well. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 to 10 minutes or until pork is no longer pink in center. Remove pork chops from skillet; cover to keep warm.
  • 3 In same small bowl, combine remaining 1/4 cup broth, evaporated milk, sour cream and flour; beat with wire whisk until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened. Serve sauce over pork chops.
Tips  

This recipe can be prepared with 4 pork chops instead of 6. Serve the extra sauce over mashed potatoes at another meal.

Garnish the sauce-topped pork chops with chopped fresh parsley or cracked black pepper.

Mound a serving of mashed potatoes next to the pork chop on each dinner plate. Pour warm sauce over the pork chops and mashed potatoes. Add a side dish of steamed mixed vegetables.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
3g
15%
)
Cholesterol
70mg
23%
Sodium
300mg
13%
Total Carbohydrate
6g
2%
(
Dietary Fiber
0g
0%
,
Sugars
3g
)
Protein
27g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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