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.