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Name: Pork Chops and Potatoes In Creamy Gravy
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Pork Chops; Paprika to taste; Pepper; Vegetable Oil Spray; 2 cups Chicken broth; 8 Red potatoes, small each cut into 8 wedges; 2 medium Onion thinly sliced; 2 medium Carrot thinly sliced; 1/4 teaspoon Dried tarragon crumbled; 1/2 cup Evaporated milk, fat-free; 2 tablespoon Flour; 3/4 teaspoon Salt; 4 ounce Pimento sliced

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INGREDIENTS

4 Pork Chops
Paprika ; to taste
Pepper
Vegetable Oil Spray
2 cups Chicken broth
8 Red potatoes, small ; each cut into 8 wedges
2 medium Onion ; thinly sliced
2 medium Carrot ; thinly sliced
1/4 teaspoon Dried tarragon ; crumbled
1/2 cup Evaporated milk, fat-free
2 tablespoon Flour
3/4 teaspoon Salt
4 ounce Pimento ; sliced

Servings

INSTRUCTIONS

1. Sprinkle one side of the pork chops with paprika and pepper.

2. Heat a large skillet over high heat. Remove the skillet from the heat and lightly spray with vegetable spray.

3. Cook chops seasoned side down for 1 minutes. Remove from the skillet.

4. In the same skillet. stir together the broth, potatoes, onions, carrot and tarragon. Bring to boil.

5. Top with the chops with the seasoned side up. Reduce the heat and simmer, covered, for 12 minutes, or until pork is no longer pink in center and potatoes are tender.

6. Using a large slotted spoon, transfer the vegetables to a serving platter with a rim or to a large shallow bowl. Top with pork. Cover with foil to keep warm.

7. Increase heat to high. Bring the broth to a boil. Boil for 2 minutes or until reduced to 1 cup.

8. Reduced the heat to medium. Whisk in the evaporated milk and flour until well blended. Stir in the salt (If you use a flat spatula, you can scrape the skillet). Cook for 2 minutes. Remove from heat.

9. Stir in pimientos. Pour over the vegetables on the serving platter.

NOTES

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Pork Chops and Potatoes In Creamy Gravy

4  Pork Chops 
  Paprika to taste
  Pepper 
  Vegetable Oil Spray 
2 cups Chicken broth 
8  Red potatoes, small each cut into 8 wedges
2 medium Onion thinly sliced
2 medium Carrot thinly sliced
1/4 teaspoon Dried tarragon crumbled
1/2 cup Evaporated milk, fat-free 
2 tablespoon Flour 
3/4 teaspoon Salt 
4 ounce Pimento sliced