4 pork chop cutlets, trimmed of fat, about 1 pound
1 tsp paprika
1 tsp black pepper
1/4 tsp cayenne pepper
1 onion, chopped
1 tbsp minced garlic
1 cup milk
1 cup water
2 tbsp flour
Spray a cookie sheet or ovenproof dish with nonstick spray and lay the pork chops on it. Sprinkle both sides with the black pepper and paprika. Bake in a preheated to 375F oven for about 20 minutes, turning halfway to cook evenly.
Spray a pan with nonstick spray and saute garlic and onion a couple minutes. Set aside. In the same pan, pour in the milk and add flour one tbsp at a time, using a wire whisk to blend, making sure to get rid of any lumps. Add water, whisking evenly. Sauce should be somewhat thickened. Add the cayenne pepper and dijon mustard and blend. Set heat on medium. Add the onions and garlic and mix well. Finally, add the baked pork chops, mix. Cover and let simmer for about 10-15 minutes on medium.
Yes! Here it is. About 6 points a serving.
I served it with Hoppin' John and Collard Greens. Yep, we love them greens and beans in this house.