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Pork Chops with Coriander Cream Sauce

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"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."
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35 m servings 509 cals
Original recipe yields 2 servings


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  1. 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.
  2. Pour off drippings from skillet. Using a whisk, stir together the LACTAID(R) 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(R) Whole Milk. Spoon sauce over pork chops.

Nutrition Facts

Per Serving: 509 calories; 26.7 g fat; 14.2 g carbohydrates; 50.8 g protein; 132 mg cholesterol; 439 mg sodium. Full nutrition

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