BRAISED PORK CHOPS WITH COUNTRY GRAVY

Ingredients
4 (4 ounce) boned loin pork chops (about 1″ thick)
2 Tablespoons flour
1/2 teaspoon salt
1/4-1/2 teaspoon fresh ground black pepper
1-1/2 cup 2% (I used skim) milk, divided
1 teaspoon margarine or butter (I always use butter, margarine only makes it in my house by soft tub)
Instructions

1. Trim fat from pork. Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal bag and shake to coat pork with flour mixture. Remove pork from bag, reserving remaining flour mixture. Place reserved flour mixture in a small bowl. Gradually add 3/4 cup milk, stirring with a whisk until blended.
2. Melt butter in large skillet over medium-high heat. Add pork; cook 5 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low and cook 30 minutes, stirring occasionally. Turn pork. Stir in 3/4 milk, cover and cook 30 minutes, stirring occasionally.
3. Uncover skillet, and cook pork 15 minutes or until gravy is reduced to 2/3 cup. Spoon gravy over pork. Yield: 4 servings (1 chop and 2-1/2 Tablespoons gravy).

FULL RECIPES

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