| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Another chicken classic gets a makeover. Serve with apple salad and dinner rolls.

Pork Divan

4 boneless pork chops, one-inch thick
1 teaspoon vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup freshly grated Parmesan cheese, divided use
1/2 teaspoon ground nutmeg
1 tablespoon dry sherry
1/2 teaspoon Worcestershire sauce
1 large bunch broccoli

1. In a heavy saucepan melt butter, add the flour and stir to blend. Add milk, cook and stir until sauce is thickened and smooth. Stir in 6 tablespoons Parmesan cheese, the nutmeg, sherry, and Worcestershire sauce. Set aside and keep warm.
2. Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 3 to 4 minutes; turn to brown other side.
3. Chop broccoli; cook in salted water until tender; drain.
4. Arrange chopped broccoli on serving platter. Pour 1 cup sauce over, top with chops and garnish with additional sauce. Sprinkle with reserved Parmesan cheese.

Serves 4.

Nutrition Facts
Calories 378 calories
Protein 40 grams
Fat 19 grams
Sodium 377 milligrams
Cholesterol 109 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.