Pork Chops & Potatoes In Creamy Gravy

from my friend Lisa's blog.

Found in: American Heart Association One-Dish Meals
6 WW points
Serves 4 (1 pork chop & 1 1/4 cups veggie mixture)

4 lean pork chops with bone in (about 5 oz. each)
Paprika to taste
Pepper to taste
Veggie oil spray
2 cups fat-free, low sodium chicken broth
1 lb. red potatoes cut into wedges
2 medium onions, thinly sliced
2 medium carrots, thinly sliced
1/4 tsp. dried tarragon, crumbled
1/2 cup fat-free evaporated milk
2 tbsp. all-purpose flour
3/4 tsp. salt
4 oz jar sliced pimientos

Sprinkle one side of the pork chops with paprika and pepper.

Heat a large skillet over high heat. Remove the skillet from the heat and lightly spray with vegetable oil spray. Cook the pork chops with the seasoned side down for 1 minute. Remove from the skillet.

In the same skillet, stir together the broth, potatoes, onions, carrots, and tarragon. Bring to boil. Cook 12 minutes then add the pork chops for 12 or so until pork is done.

Using a large slotted spoon, transfer the veggies to a serving platter with a rim or to a large shallow bowl. Top with the pork. Cover with aluminium foil to keep warm. Set aside.

Increase the heat to high. Bring the broth to a boil. Boil for 2 minutes, or until reduced to 1 cup.

Reduce the heat to medium. Whisk in the evaporated milk and flour until well blended. Stir in the salt. (You can scrape the skillet with a flat spatula...you know to get the yumminess on the bottom) Cook for 2 minutes.

Stir in the pimientos (You could totally leave this out if you were not a pimiento fan)! Pour over the vegetables on the serving platter and voila! Sounds like comfort food to me!!