I found this through a Taste of Home Magazine and made some changes to it to suit our personal tastes. In the original recipe the sauce is cooked with the pork chops, but sometimes the sauce would break apart, so I have changed that to stove-top only and then pour it over the chops and potatoes. That way I get a consistent result that I can count on.
Chops in Mushroom Gravy
- 1/2 cup all purpose flour
- 1 to 2 tsp paprika
- 1 1/2 tsp. salt
- 1/4 tsp pepper
- 6 to 8 boneless pork loin chops (1 inch thick)
- 1/4 cup butter
- 1 medium onion, chopped (I used a bundle of green onions this time)
- 1/2 cup chopped green or red bell pepper
- 1 (4 oz) can sliced mushrooms, drained
- 2 cups milk
- 2 Tbsp lemon juice
- Hot mashed garlic potatoes
Preheat oven to 350F. In a shallow bowl, combine the first four ingredients. Add pork chops, one at a time and coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink.
In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add (heated) 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.