Braised Pork Chops in Sour Cream Sauce

Serve sour cream sauce over braised pork – a flavorful dinner ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

February 3, 2011

(4-oz.) boneless pork loin chops

1/4

teaspoon salt

1/8

teaspoon pepper

3/4

cup beef broth

tablespoon barbecue sauce

1/3

cup evaporated skim milk

1/3

cup nonfat sour cream

tablespoons all-purpose flour

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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.

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.