Pork Chops with Mushroom Gravy

  With four pork chops in the freezer and cold outside the choice for supper tonight was easy. I had been wanting to try the recipe for the chops with mushroom gravy from the Taste of Home Holiday Recipe Card Collection since I bought the magazine in 2002. 

  In the older recipes the times for pork are not accurate with today’s newer, leaner pork. A half hour in the oven was enough to bring it to the desired temperature of 145°.

  I used the recipe as printed but will make some changes the next time. First, I will do it on the stove top. Saute the pork chops 7 minutes on each side. Keep them warm, while you make the milk gravy. Also fresh mushrooms would be good.

  This was good cooked this way though, and both Lyle and Bettie are fans of milk gravy so that worked for us. I did cut the recipe in half for 4 pork chops. They were boneless inch thick chops. I will post the ½ recipe. Just double for 6 to 8 chops.

Chops with Mushroom Gravy

¼ cup all purpose flour

¾ teaspoon salt

Pepper to taste

4 boneless loin pork chops, 1 inch thick

2 tablespoons butter

½ medium onion chopped

¼ cup of green pepper chopped

1 small can of mushroom stems and pieces, drained

1 cup milk

1 tablespoon lemon juice

  In a plastic resealable bag, combine the flour and seasoning, save the flour. Add pork chops and toss to season. Brown the chops in the butter until golden brown. Set aside and saute the onion and pepper and mushrooms till the onion is soft. Stir in the reserved flour and slowly add the milk. Cook and stir until thickened. Off of the heat stir in the lemon juice. (I would not do this again as I felt it curdled the milk gravy. Instead add it just before you are ready to serve.) If you have used an oven proof saute pan return the chops to the pan, or place in a greased baking dish and place in a 350° for half hour or until the chops reach 140 to 145° with a meat thermometer. Remove chops, stir in the lemon juice and serve with mashed potatoes.