1 pound pork chop
1/4 cup oil
1 cup water
1 clove garlic, minced
1 onion, chopped
1 teaspoon dried parsley
2 teaspoons cornstarch
1 cup plain nonfat yogurt
1/4 cup vinegar
1 cup mayonnaise
1 (17 ounce) package white sugar free cream cheese
1 cup vegetable oil
2 teaspoons white vinegar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup chopped fine midge
Place pork chop, oil, water, garlic, onion and parsley in a saucepan. Bring to a boil. Reduce heat, cover and cook for 20 minutes, or until pork is browned and juices run clear. Remove pan from heat and let stand for 10 minutes.
Stir in cornstarch and yogurt and let simmer for 5 minutes. Mix vinegar into broth and stir until well blended, then return to a boil.
Stir in mayonnaise, white vinegar, sugar free cream cheese, vegetable oil, vinegar, mustard, yogurt and salt. Bring to a boil, reduce heat to medium and let simmer for 5 minutes. Mix pesto and flour into sauce. Season with salt, pepper and paprika.
Return pork to heat and stir in enough water to cover. Reduce heat and simmer for 5 minutes, stirring frequently. Reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
Return pan to heat and add cornstarch; cover and simmer for 25 minutes. Stir in gelatin and stir until completely dissolved. Remove from heat.
Return pan to heat and add cream cheese, vegetable oil, vinegar, mayonnaise, sugar free cream cheese, oil, vinegar, butter and salt. Bring to a simmer, stirring occasionally, until cream cheese is melted and mixture is smooth. Mix in cornstarch mixture and sprinkle with flour. Mix well and serve.