Oven-Baked Pork Chops in Lemony-Mushroom Gravy

Grease a 13 x 9-inch baking dish.

In a shallow bowl combine the flour with the next 5 spices (remove 3 tablespoons of the flour mixture and set aside).

Coat the pork chops in the flour mixture one at a time then place onto a plate.

In a large skillet over medium-high heat melt the butter with oil; add in the pork chops and brown on both sides then transfer to prepared baking dish.

In the same skillet add in mushrooms and saute until golden; sprinkle over the pork chops.

To the skillet add in onion and bell pepper; saute until softened.

Add in garlic and cook for 2 minutes.

Add in the reserved 3 tablespoons flour mixture and stir for 1 minute.

Stir in 2 cups half and half cream or milk; bring to a boil and stir for 2 minutes or until smooth and bubbly.

Remove from the heat and stir in 2 tablespoons lemon juice (at this point you may season the gravy with more black pepper to taste).

Pour the sauce over the chops and mushrooms; using a fork lift the chops slightly to allow the gravy to flow underneath.

Cover with foil and bake at 350 degrees F for about 50-60 minutes (do not cover tightly you will need to allow some air to flow out while cooking).