A chicken classic gets a pork makeover. Serve with apple salad and warm dinner rolls.
4 boneless pork chops, 1-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
- 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.
- Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 3 to 4 minutes; turn to brown other side.
- Chop broccoli; cook in salted water until tender; drain.
- Arrange chopped broccoli on serving platter. Pour 1 cup sauce over, top with chops and garnish with additional sauce. Sprinkle with reserved Parmesan cheese.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.