Chops With Mushroom Gravy

• 1/2 c. flour
• 1 to 2 tsp. paprika
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 to 8 boneless pork loin chops (1-inch thick)
• 1/4 c. margarine, melted
• 1 (4 oz.) can mushroom stems and pieces, drained
• 2 c. milk
• 2 Tbsp. lemon juice

1. In a large resealable plastic bag, combine the first four ingredients.
2. Add pork chops, one at a time; toss to coat.
3. Set remaining flour mixture aside.
4. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 x 9 x 2-inch baking dish.
5. Saute the mushrooms in the same pan for 1 minute. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
6. Pour over chops. Cover and bake at 350u0b0 for 50 to 60 minutes or until the meat is no longer pink.
7. Yield: 6 to 8 servings.

flour, paprika, salt, pepper, pork loin chops, margarine, mushroom stems, milk, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38844 (may not work)