Thursday, December 06, 2007

Pork Chops in Sour Cream Sauce

4-6 boneless pork chops (I like pork loin)
2 eggs, beaten
1 bag stuffing, crushed with a rolling pin
olive oil
3/4 cup beef broth
4 tbsp barbecue sauce
1/3 cup evaporated skim milk
1/3 cup sour cream
3 tbsp flour

(As always, quantitys are guesstimates.)

Coat pork chops with flour, dip into egg and coat with stuffing crumbs. Heat olive oil in a skillet over medium-high heat, cover and cook chops until lightly browned on both sides.

In small bowl combine 1/2 cup of the broth and the BBQ sauce. Pour over pork chops and cover tightly. Reduce heat and simmer for 10 minutes. Remove pork chops (put in a bowl or plate and cover with tinfoil to keep warm).

In same bowl, combine remaining broth and remaining ingredients until smooth. Pour into skillet, cook and stir over medium heat until bubbly and thick.

Serve sauce over pork chops with potatoes and veggies.

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