In large resealable bag, combine first 4 ingredients, reserve 3 tablespoons. Add pork chops one at a time and toss.
In large skillet, saute chops in butter until golden brown then transfer to a 13x9 greased baking dish. In the same skillet, saute onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until well blended. Bring to a boil; cook and stir for 2 minutes or until thckened. Remove from heat; stir in lemon juice. Pour over chops.
Cover and bake until pork chops no longer pink. If chops are 1 in thick, it will bake about 50-60 minutes.
Serve with Mashed potatoes
Originally Submitted
12/1/2007
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