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 thickTrim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
½ cup finely, chopped carrots
2 Tablespoons parsley flakesOr 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
For gluten free (GF): Use GF all-purpose flour and GF beef granules.  Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Season chops with salt and pepper.
2Heat 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
3Remove chops from pan; reserve and keep chops warm.
4In the same large skillet, add oil and stir in flour.  Add carrots, parsley, thyme, bouillon, milk and water.  
5Cook and stir till thickened and bubbly. 
6Return chops to pan and heat through.
7Serve chops with sauce on top. Serve hot.

Jacqueline Larson M.S., R.D.N. and Associates