4 boneless pork loin chops, about 1 inch thick
2 tablespoon flour or 100% whole wheat pastry flour
1/2 teaspoon salt
fresh ground black pepper to taste
2 teaspoon vegetable oil
2 teaspoon butter
1 1/2 cups milk
Trim all fat from pork chops. Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.
Combine flour, salt and pepper in shallow bowl. One at a time, lightly dredge pork chops in the mixture, shaking off any extra. Whisk 1/2 cup milk into the flour left in the bowl.
Heat oil and melt butter in heavy frying pan big enough to hold all the pork chops. Add pork and brown well, about 3 minutes per side. Pour out most of the pan drippings, add 1/2 cup milk mixed with flour, reduce heat to low and simmer covered 30 minutes, stirring a few times.
Turn pork chops over, and add the remaining one cup milk, whisking to combine if needed. Cover and cook for 30 minutes more, again, stirring a few times. Uncover skillet and if there is a lot of liquid, cook a few minutes more until reduced to about 1/4 cup. (This will depend on how tightly your pan lid fits.) Serve hot, spooning the milk gravy over the pork.
Serve with Fresh Broccoli Crowns and McCain Frozen Potatoes.
Prices Valid July 21, 2013 to July 27, 2013
Thank you for shopping at Boyers!
We hope you enjoy this recipe and continue to visit your local boyers and boyersfood.com!