Baked Pork Chops (without the commercial "cream of" soups)

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.