I've made baked pork chops through the years and liked them a lot-- but, the recipes I had and used called for commercially-canned "cream of" soups. With the additives in them, I prefer to NOT use them. That's why this recipe "jumped at me"-- I've baked the pork chops like this quite a few times, already, and I don't want to lose this.
INGREDIENTS:
1/2 cup all-purpose flour
2 tsp. Paprika
1 and 1/2 tsp. salt
1/4 tsp. ground black pepper
4-6 boneless pork chops
1/2 cup butter
1 small onion, finely chopped
1 lemon, juiced (or equivalent of lemon juice)
2 cups milk
1/2 cup additional flour*
DIRECTIONS:
Mix the 1/2 cup of flour, Paprika, salt and pepper on a plate, or in a pan. Dredge pork chops in this mixture.
Melt butter in a large skillet. Add chops; brown on both sides. Transfer to a shallow baking dish, set aside; add onion to skillet and saute` until tender.
Combine the 2 cups milk and the last 1/2 cup flour-- whisk or shake this until completely smooth. (I like to give this mixture a few spins in a blender-type appliance to eliminate any lumps.) When smooth, pour into the skillet with the sauteed onions. Stir/whisk constantly until sauce is "bubbling/boiling" and thickened (continue "cooking" this for at least 2-3 minutes to "cook the flour").
Pour this hot sauce over the pork chops in a shallow baking dish. Bake, uncovered, in a 350-degree oven for 1 hour. (Because oven temperatures vary, check "progress" at 30 minutes and 45 minutes, to see if you might need to lightly cover them.)
* I use whatever was left of my first "dredging flour mix" as part of this 1/2 cup amount. Because that "dredging flour" already has salt/pepper/Paprika in it, I do not add more seasoning.
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