Dredged pork chops are cooked in bacon-fat drippings and then served with rice and steamed green beans in a rich sour cream sauce.
What You Need
Original recipe yields 4 servings
2 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
2 Tbsp. flour
1/2 tsp. black pepper
4 boneless pork chop s (1 lb.), 1/2 inch thick
1 small onion, sliced
1/2 cup fat-free reduced-sodium chicken broth
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3 cups green beans, cooked
3 cups hot cooked brown rice
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Let's 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.
Sprinkle 2 tsp. chopped fresh parsley over chops before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.