Pork Chop with Cream of Carrot Sauce
Portion Size: 3 oz. boneless, 5 oz. with bone, 2 T. sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless pork chops, ½ inch thick | Trim all visible fat |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ¼ cup oil | |
| ½ cup finely, chopped carrots | |
| 2 Tablespoons parsley flakes | Or ¼ cup finely chopped fresh parsley |
| 2 T. flour | |
| 1 teaspoon thyme | |
| 1 teaspoon instant beef bouillon granules | |
| 1 cup evaporated nonfat milk | |
| 1 cup water |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chops with salt and pepper. | |
| 2 | Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side. | Cook until internal temperature reaches 145 ° F for 15 seconds |
| 3 | Remove chops from pan; reserve and keep chops warm | . |
| 4 | In the same large skillet, add oil and stir in flour. Add carrots, parsley, thyme, bouillon, milk and water. | |
| 5 | Cook and stir till thickened and bubbly. | |
| 6 | Return chops to pan and heat through. | |
| 7 | Serve chops with sauce on top. Serve hot. |
Posted in Pork Dinner Recipes
