4 (6-ounce) boneless loin pork chops (about 1/2 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups 2% low-fat milk, divided
1 teaspoon margarine
How to Make It
Trim fat from chops. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chops; seal bag, and shake to coat chops with flour mixture. Remove chops from bag, reserving the remaining flour mixture. Place the flour mixture in a small bowl. Gradually add 1/2 cup milk, stirring with a wire whisk until blended.
Melt margarine in a large skillet over medium-high heat. Add chops; cook 3 minutes on each side or until browned. Add milk mixture; 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, stirring occasionally.
Uncover skillet, and cook the chops an additional 15 minutes or until the liquid is reduced to 1/4 cup (the sauce will be very thick). Spoon sauce over chops.
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Good recipe that makes lean boneless chops fork-tender. I had to cook my thick chops for about 90 minutes to make them tender but the result was worth it, they were tender and not dry. I added some thyme, sage, garlic powder and cayenne to the flour before dredging the pork, then deglazed the pan with a little dry sherry before making the gravy. Served with pressure cooked mashed potatoes and steamed peas it was an easy cold-weather meal, requiring little hands-on effort.
This is a FANTASTIC recipe! So flavorful and so easy! I used the amount of milk the recipe called for, but added most of it at the start of cooking instead of adding half and the beginning and the rest later: there's a lot of flour in the recipe and the sauce gets very thick immediately and starts to stick to the pan (but don't worry - just add more milk ans stir, and all the yumminess scrapes off the pan and back into the sauce!)
This recipe received rave reviews from everyone, including my picky 4-year-old. My only note is that I did end up using more milk than the recipe called for. Probably close to 2 cups rather than the 1 1/2 that it calls for. Still, VERY tasty!
I really loved these chops. They are so tender. I did not pair them appropriately, but next time I do them (and I WILL make them again) I'll do them with mashed potatoes and greens (either steamed collards or kale). I followed the recipe to a T except for adding a bit more milk in the first half hour because my pan (cast iron) was so hot. You can definitely serve these with a lot of different veggies. Use something to soak up that delicious gravy. Who knew milk could make something so yummy?
My daughter and I have been making this recipe regularly, both for everyday and for guests, since it first appeared in Cooking Light. You can cut these pork chops with a fork, they're so tender. (Be sure you cook them on very low heat for plenty of time in order to achieve this result; don't be in a hurry.) Increase the milk, flour and seasonings amounts proportionately if you want more gravy. Serve with mashed potatoes and a vegetable side for a real comfort-food meal.
Might be the tenderest pork chops I've tasted. That could be because they cook so long. They are very tasty too. Didn't have any extra sauce though so didn't have to cook it the last 15 minutes without the lid.
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