BRAISED PORK CHOPS IN SOUR CREAM SAUCE

6 (4 ounces each) boneless pork chops
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup beef broth, divided use
1 tablespoon barbecue sauce
1/3 cup evaporated milk
1/3 cup sour cream
3 tablespoons all-purpose flour

Sprinkle pork chops with salt and pepper. Spray large nonstick skillet with nonstick cooking spray.

Place pan over medium-high heat until hot. Add pork chops; cover and cook 4 to 6 minutes or until golden brown, turning once.

In small bowl, mix 1/2 cup of broth and barbecue sauce. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 to 10 minutes or until pork is no longer pink in center. Remove pork chops from skillet; cover.

In same small bowl, combine remaining broth, milk, sour cream and flour; beat until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened.

Serve sauce over pork chops.

SERVING SUGGESTION:
Serve piping hot chops with sweet potatoes and a broccoli-cauliflower-carrot combination. Frozen yogurt for dessert would be a fine finish.

Makes 6 servings
Adapted from source: Pillsbury's 30-Minute Meals