Pork Chops with Coriander Cream Sauce

• 1 tablespoon cooking oil
• 2 (12 ounce) pork loin or rib chops, cut 1 1/4 to 1 1/2 inches thick
• 1 cup baby summer squash, such as green or yellow pattypan and/or zucchini
• 1 cup LACTAID Whole Milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon coriander seed, coarsely crushed, or crushed dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

1. In a large skillet heat oil over medium heat.
2. Add pork chops to skillet.
3. Cook chops, uncovered, for 18 to 20 minutes or until juices run clear and an instant-read thermometer inserted in chops registers 160 degrees F, turning once.
4. If necessary, cut larger squash pieces into slices or halves.
5. Add squash to skillet during the last 5 minutes of cooking chops.
6. Remove chops and squash; keep warm.
7. Pour off drippings from skillet.
8. Using a whisk, stir together the LACTAID Whole Milk, flour, coriander seed, salt, and pepper.
9. Add milk mixture to skillet.
10. Cook and stir until thickened and bubbly.
11. Cook and stir 1 minute more.
12. If the sauce is too thick, stir in 1 to 2 tablespoons additional LACTAID Whole Milk.
13. Spoon sauce over pork chops.

cooking oil, pork loin, baby summer squash, milk, flour, coriander seed, salt, ground black pepper

Taken from allrecipes.com/recipe/pork-chops-with-coriander-cream-sauce/ (may not work)