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Main dishes

Pork Chop Skillet Dinner

photo by:kraft
Dredged pork chops are cooked in bacon-fat drippings and then served with rice and steamed green beans in a rich sour cream sauce.
35 min
35 min
4 servings

What You Need

slices  OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
Tbsp.  flour
tsp.  black pepper
 boneless pork chops (1 lb.), 1/2 inch thick
small  onion, sliced
cup  fat-free reduced-sodium chicken broth
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cups  green beans, cooked
cups  hot cooked brown rice

Make It

COOK and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet; drain bacon on paper towels.

MIX flour and pepper in shallow dish. Add chops; turn to coat both sides of each chop. Reserve remaining flour mixture. Add chops to reserved drippings; cook 4 to 5 min. on each side or until done (145°F). Remove from skillet, reserving drippings in skillet; cover chops to keep warm.

ADD onions and reserved flour mixture to skillet; cook and stir 1 min. Stir in broth; cook 5 min. or until thickened, stirring constantly. Remove from heat; stir in sour cream.

SPOON sauce over chops. Serve with green beans and rice.

Kraft Kitchens Tips

Special Extra
Sprinkle 2 tsp. chopped fresh parsley over chops before serving.

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