(Ingredients:
- 4 boneless loin pork chops, about 3/4 to 1-inch thickness
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon coarsely ground black pepper or seasoned pepper
- 1 1/2 cups milk, 2%, divided
- 2 teaspoons butter
- 2 teaspoons vegetable oil
Preparation:
Trim all fat from pork chops.Combine flour, salt, and pepper in a large food storage bag. Add chops; shake to coat chops with the seasoned flour mixture. Remove chops from bag; reserve the remaining flour mixture. Place the reserved flour mixture in a small bowl. Gradually add 1/2 cup of the milk. Melt butter in a large skillet with the vegetable oil, over medium-high heat. Add pork chops; cook 3 minutes on each side or until browned. Pour off all but 2 teaspoons of the drippings, if desired. Add milk mixture to the skillet; cover, reduce heat to low, and cook 30 minutes, stirring occasionally.
Turn the chops over. Add remaining 1 cup milk; cover and cook 30 minutes longer, stirring occasionally.
Uncover skillet and cook the chops 15 minutes longer, or until the liquid is reduced to about 1/4 cup. Serves 4.
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