• Braised Pork Chops In Sour Cream Sauce

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    • Accompany these chops with sweet potatoes, and a broccoli-cauliflower-carrot combination. Ice cream for dessert would be a fine finish.
    • 6 x (4-oz) boneless pork chops
    • 1/4 tsp salt
    • 1/8 tsp pepper
    • 3/4 c. beef broth (divided)
    • 1 Tbsp. barbecue sauce
    • 1/3 c. evaporated skim lowfat milk
    • 1/3 c. nonfat lowfat sour cream
    • 3 Tbsp. all-purpose flour


    1. Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat till warm. Add in pork chops; cover and cook 4 to 6 min or possibly till golden, turning once.
    2. In small bowl, mix 1/2 c. of the broth and the barbecue sauce. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 - 10 min or possibly till pork is no longer pink in center, or possibly registers 160 degrees F on an instant-read thermometer. Remove pork chops from skillet; cover.
    3. In same small bowl, combine remaining 1/4 c. broth, lowfat milk, lowfat sour cream and flour; beat till smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 min or possibly till bubbly and thickened. Serve over pork chops.

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