Pork Chops And Potatoes In Creamy Gravy |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tender pork, served with potatoes, carrots and pimientos in gravy...yet only 302 calories! Delicious and easy. American Heart Association One-Dish Meals. Ingredients:
4 lean pork chops with bone in (about 5 ounces each), all visible fat discarded |
paprika to taste |
pepper to taste |
vegetable oil spray |
2 cups fat-free, low sodium chicken broth |
8 red potatoes (about 2 ounces each), each cut into 8 wedges |
2 medium onions, thinly sliced |
2 medium carrots, thinly sliced |
1/4 tsp. dried tarragon, crumbled |
1/2 cup fat-free evaporated milk |
2 tbs. all-purpose flour |
3/4 tsp. salt |
4-ounce jar sliced pimientos |
Directions:
1. Sprinkle one side of the pork chops with paprika and pepper.
2. Heat a large skillet over high heat.
3. Remove the skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near gas flame).
4. Cook the pork chops with the seasoned side down for 1 minute. Remove from the skillet.
5. In the same skillet, stir together the broth, potatoes, onions, carrots, and tarragon.
6. Bring to a boil.
7. Top with the pork chops with the seasoned side up.
8. Reduce the heat and simmer, covered, for 12 minutes, or until the pork is no longer pink in the center and the potatoes are tender.
9. Using a large slotted spoon, transfer the vegetables to a serving platter with a rim or a large shallow bowl.
10. Top with pork.
11. Cover with aluminum foil to keep warm. Set aside.
12. Increase the heat to high. Bring the broth to a boil.
13. Boil for 2 minutes, or until reduced to 1 cup.
14. Reduce the heat to medium.
15. Whisk in the evaporated milk and flour until well blended.
16. Stir in the salt. (If you use a flat spatula, you can scraope the skillet).
17. Cook for 2 minutes.
18. Remove from heat.
19. Stir in the pimientos.
20. Pour over the vegetables on the serving platter.
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