Ingredients Jump to Instructions ↓

  1. 4 boneless loin pork chops, about 3/4 to 1-inch thickness

  2. 2 tablespoons all-purpose flour

  3. 1/2 teaspoon salt

  4. 1/4 to 1/2 teaspoon coarsely ground black pepper or seasoned pepper

  5. 1 1/2 cups milk, 2%, divided

  6. 2 teaspoons butter

  7. 2 teaspoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Trim excess fat from the pork chops.

  2. 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 any remaining flour mixture. Place the reserved flour mixture in a small bowl. Gradually whisk in 1/2 cup of the milk.

  3. IN a skillet over medium heat, melt butter with the vegetable oil. Add pork chops and cook for 3 minutes on each side, or until browned. Pour off all but 2 teaspoons of the drippings. Add milk mixture to the skillet. Cover, reduce heat to low, and cook for 30 minutes, stirring occasionally.

  4. Turn the chops over. Add remaining 1 cup milk; cover and cook 20 to 30 minutes longer, stirring occasionally.

  5. Uncover skillet and cook the chops for about 15 minutes longer, or until the liquid is reduced to about 1/4 cup. Serves 4.

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