Pork Chops in Mushroom Gravy

This one goes out to intrepid commenter Alison! Note that there are only five ingredients besides salt and pepper.

I wanted to make our favorite grilled pork chops tonight, but we are living through the third blizzard of the season down here in Georgia, so grilling was out. This recipe is adapted from The Complete Cooking Light Cookbook. I added mushrooms and just a bit more butter and adjusted the cooking time.

Served with roasted mixed vegetables and parmesan polenta, this was a meal everyone loved!

Pork Chops in Mushroom Gravy

4 4-ounce boned loin pork chops, about one inch thick (mine were closer to 1 1/2 inches thick)
4 oz. sliced mushrooms (break up the bigger ones)
2 T. flour
1/2 t. salt (can use a bit less)
1/4 to 1/2 t. pepper
1 1/2 cups 2% milk, divided (I mixed a splash of heavy cream with skim milk)
1 T. butter

1. Combine flour, salt, and pepper in a large zip-top bag. Add pork; seal bag, and shake to coat pork with flour mixture. Remove pork from bag, reserving reminaing flour mixture. Place flour mixture in a small bowl. Gradually add 3/4 c. milk, stirring with a whisk until blended.

2. Melt butter in a large skillet (I used cast iron) over medium-high heat. Add sliced mushrooms and pork; cook chops 5 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook 20 minutes, stirring occasionally.

3. Uncover pork and turn to the other side. Stir in 3/4 cup milk and cook uncovered 10-15 minutes or until gravy is thickened. Check to be sure chops are cooked through - I let them get to 160 degrees to be sure. Thinner ones will obviously cook faster and will tend to dry out if you're not careful. Spoon gravy over pork to serve. Yield: 4 servings

Calories: 264 Fat: 12 g. Protein: 28.4 g