Wednesday Night Pork Chops
Recipe from
Better Homes and Gardens
This pork chop dinner, made just for two, is ideal for a busy weeknight.
Ingredients
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2pork loin or rib chops, cut 1-1/4 to 1-1/2 inches thick (about 1-1/2 pounds total)see savings
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1/4 teaspooncoarsely ground black peppersee savings
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1/8 teaspoonsaltsee savings
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1 tablespooncooking oilsee savings
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1 cupbaby summer squash, such as green or yellow pattypan and zucchinisee savings
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3/4 cuphalf-and-half or light creamsee savings
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1/2 teaspooncoriander seed, coarsely crushedsee savings
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Directions
1.
Season chops with pepper and salt. In a large skillet cook chops in hot oil over medium heat for 18 to 20 minutes or until done (160 degree F) and juices run clear, turning once. If necessary, cut larger squash pieces into slices or halves. Add squash to skillet during the last 5 minutes of cooking. Remove chops and squash; keep warm.
2.
Discard drippings from skillet. Add cream and coriander to skillet, stirring to scrape up brown bits. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until sauce is slightly thickened and reduced to about 1/4 cup. Spoon sauce over chops. Makes 2 servings.
Nutrition information
Per serving: Calories 758, Total Fat 44 g, Saturated Fat 17 g, Cholesterol 254 mg, Sodium 388 mg, Carbohydrate 8 g, Fiber 2 g, Protein 76 g. Daily Values: Vitamin A 13%, Vitamin C 13%, Calcium 18%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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