• 2 Tbs. unsalted butter
• 2 Tbs. all purpose flour
• 1-1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. ground nutmeg
• 1 Tbs. dry sherry
• 1/2 tsp. Worcestershire sauce
• 1 tsp. vegetable oil
• 1 lb. boneless pork loin chops, 1 inch thick
• 1 lb. broccoli florets

Melt butter in a heavy saucepan over medium heat. Add flour and stir to blend. Add milk; cook and stir until sauce is thickened and smooth. Stir in 1/4 cup plus 2 Tbs. Parmesan cheese, nutmeg, sherry, and Worcestershire sauce. Set aside and keep warm.

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chops 12-15 minutes, turning occasionally until cooked throughout. Meanwhile, place broccoli in a steamer basket over boiling water. Cover pan and steam 4-5 minutes or until just tender. Arrange broccoli on a serving platter. Pour 1 cup sauce over, top with chops and garnish with additional sauce. Sprinkle with reserved Parmesan cheese.

Per serving: calories 357, fat 17.6g, 44% calories from fat, cholesterol 107mg, protein 36.1g, carbohydrates 13.4g, fiber 3.4g, sugar 6.8g, sodium 303mg, diet points 8.4.

Dietary Exchanges: Milk: 0.4, Vegetable: 1.1, Fruit: 0.0, Bread: 0.2, Lean meat: 0.5, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 3.6

  view detailed nutritional information

The recommended wines are: White Zinfandel, Merlot, or Chablis.