Pork Chops with Mushroom Gravy

My husband was smitten with the way these pork chops tasted—it reminded him of his grandma’s home cooking from his childhood days. These chops do have a very “down home” feel, like you’re having Sunday dinner at Mom’s. Served alongside some hot, buttery mashed potatoes, this pork chop dish is a definite comfort food.

Delicious, visually appealing, easy to prepare, and yes, we’d serve it to company, so it’s a sure five-star recipe. I’ll be making this one again and again. Why don’t you try it for your next Sunday supper?

Have a good week and good eating!
Allison

Pork Chops & Mushroom Gravy

Makes 6 servings

Ingredients:
½ cup all-purpose flour
1 tsp. paprika
½ tsp. salt
¼ tsp. pepper
6 boneless pork loin chops (about 1 inch thick)
¼ cup margarine
1 small onion, chopped
1 small green pepper, chopped
1 can (4 oz.) mushroom stems and pieces, drained
2 cups skim milk
2 Tbsp. lemon juice

Preparation:
Combine flour, paprika, salt and pepper in a medium bowl. Coat pork chops, one at a time, in seasoned flour mixture. Set remaining flour mixture aside. In a large skillet, sauté pork chops in margarine until golden brown. Transfer browned chops to a greased 13x9x2-inch baking dish. In the same skillet, sauté the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture and gradually add the milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. Pour over pork chops. Cover and bake at 350°F for 1 hour or until the meat is no longer pink. Serve with hot mashed potatoes.

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