Recipe courtesy of melbride2005
1 lb boneless lean pork chops
Salt and pepper
2 tsp. olive or canola oil
2/3 c (5 oz) FF evaporated milk
2 TBS Dijon mustard
2 green onions, sliced
Place chops between two pieces of plastic wrap. Flatten to 1/4" thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Heat oil in large skillet over medium-high heat. Add half of the pork; cook on each side for two minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
Reduce heat to low. Add evaporated milk; stir in mustard and green onions. Return pork to skillet. Cook one to two minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.
Salt and pepper
2 tsp. olive or canola oil
2/3 c (5 oz) FF evaporated milk
2 TBS Dijon mustard
2 green onions, sliced
Place chops between two pieces of plastic wrap. Flatten to 1/4" thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Heat oil in large skillet over medium-high heat. Add half of the pork; cook on each side for two minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
Reduce heat to low. Add evaporated milk; stir in mustard and green onions. Return pork to skillet. Cook one to two minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.
Posts
No comments:
Post a Comment