Instructions: Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot. Add pork chops; cover and cook 4 to 6 minutes or until golden brown, turning once.

In small bowl, mix 1/2 cup of the broth and the barbecue sauce. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5 to 10 minutes or until pork is no longer pink in center, or registers 160 degrees F on an instant-read thermometer. Remove pork chops from skillet; cover.

In same small bowl, combine remaining 1/4 cup broth, milk, sour cream and flour; beat until smooth. Pour into same skillet; cook and stir over medium heat for 2 to 3 minutes or until bubbly and thickened. Serve over pork chops.

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