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Directions Heat non-stick heavy skillet on medium high heat and coat lightly with cooking spray. Coat pork chops with flour and sprinkle with pepper. Brown chops on both sides and remove from pan. Add onions and chicken broth and cook until onions are soft. Add pork chops back to pan, cover and simmer about 30 minutes until pork chops are cooked through and tender. Remove chops. Add sherry to pan. Mix flour with yogurt and light sour cream. Stir mixture into pan and add paprika, pepper and dill weed. When mixture thickens, add pork chops to re-heat and serve. Nutrition Information Serving Size: 1/6 recipe |
