1/2 cup all-purpose flour
1 to 2 teaspoons paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 cup butter
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
2 cups milk
2 tablespoon lemon juice
Hot mashed potatoes
In a large resealable plastic bag, combine the first four ingredients, reserve 3
tablespoons. Add pork chops, one at a time; toss to coat. In a large skillet,
saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in.
baking dish. In the same skillet, saute the onion, green pepper and mushrooms
until tender. Stir in reserved flour mixture; gradually add milk until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the
heat; stir in lemon juice. Pour over chops. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.
From Taste of Home.
