Milk-Braised Pork Chops

Ingredients

• 4 boneless pork loin chops, about 1 inch thick
• 2 T flour or 100% whole wheat pastry flour
• 1/2 tsp. salt
• Fresh ground black pepper to taste
• 1/2 tsp. Penzeys Pork Chop Seasoning
• 1 1/2 cups milk
• 1 1/2 T tsp. butter or vegetable oil

Directions

1. Cut away all the fat from the pork chops. Use a meat mallet, or anything heavy that gets the job done, to gently pound them until the thickness is even and they are about 3/4 inch thick.
2. Stir the flour, salt, pepper, and pork chop seasoning together in a shallow bowl. Coat the chops lightly in the mixture, 1 at a time, then shake off the extra. Whisk 1/2 cup milk into the flour mixture left in the bowl.
3. Heat the oil, or melt the butter, in a heavy frying pan large enough for all the pork chops. Add the pork and brown it well, about 3 minutes per side.
4. Pour off most of the drippings from the pan. Add the 1/2 cup milk mixed with flour, turn the heat down to low, cover the pan, and let it simmer for 30 minutes, stirring a few times as it cooks.
5. Turn the pork chops over and pour in the remaining 1 cup milk, whisking to bring the sauce together if it needs it. Cover the pan again and cook for 30 minutes more, stirring a few times.
6. Remove the lid, and if the pan still has a lot of liquid, keep cooking for a few minutes more, until it reduces to about 1/4 cup. This will depend on how tightly your lid fits.
7. Serve hot, spooning the milk gravy over the pork.