Pork Chops with Coriander Cream Sauce

1. 1

   In a large skillet heat oil over medium heat.

2. 2

   Add pork chops to skillet.

3. 3

   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.

4. 4

   If necessary, cut larger squash pieces into slices or halves.

5. 5

   Add squash to skillet during the last 5 minutes of cooking chops.

6. 6

   Remove chops and squash; keep warm.

7. 7

   Pour off drippings from skillet.

8. 8

   Using a whisk, stir together the LACTAID Whole Milk, flour, coriander seed, salt, and pepper.

9. 9

   Add milk mixture to skillet.

10. 10

    Cook and stir until thickened and bubbly.

11. 11

    Cook and stir 1 minute more.

12. 12

    If the sauce is too thick, stir in 1 to 2 tablespoons additional LACTAID Whole Milk.

13. 13

    Spoon sauce over pork chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.