• 3 tbsp all-purpose flour 45 ml
• 1 clove garlic, minced 1
• ¼ cup grated Parmesan cheese 50 ml
• 2 tsp chopped fresh parsley 10 ml
• ¼ tsp each salt and pepper 1 ml
• 4 pork chops (1½ lb/ 750 g total) 4
• 2 tbsp vegetable oil 30 ml
• 3 cups sliced button mushrooms 750 ml
• 1 can (370 ml) NESTLÉ® CARNATION® 2% Evaporated Milk 1

1. Reserve 1 tbsp (15 ml) of the flour. Combine remaining flour, garlic, cheese, parsley, salt and pepper in shallow dish. Dredge pork chops in mixture until coated.
2. Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium heat. Brown pork chops all over. Cover and cook, turning occasionally, about 8 minutes or until cooked through. Transfer to plate; tent with foil to keep warm.
3. Heat remaining vegetable oil in skillet. Cook mushrooms 3 minutes or until softened. Stir in evaporated milk and reserved flour. Simmer, stirring, 3 minutes or until thickened. Serve sauce over pork chops.

Makes 4 servings.
This quick and delicious recipe pairs well with a green salad and creamy mashed potatoes. Top with shaved Parmesan cheese and fresh basil if desired.
Nutrients per serving: about 379 Calories, 34 g Protein, 19 g Fat, 17 g Carbohydrates.