Categories: February2012, Main Dish, Pork Chops, SBF

Ingredients

• 4 boneless pork loin chops, about 1 inch thick
• 2 T flour or 100% whole wheat pastry flour (use whole wheat flour for South Beach)
• 1/2 tsp. salt (or less if using Pork Chop Seasoning)
• fresh ground black pepper to taste
• 1/2 tsp. Penzeys Pork Chop Seasoning (optional, but recommended, see note for ingredients)
• 1 1/2 cups milk (I used 1% milk, but you could use skim)
• 2 tsp. butter
• 2 tsp. vegetable oil

Directions

1. Instructions:

2. Trim all fat from pork chops. Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.

3. Combine flour, salt, pepper, and pork chop seasoning in shallow bowl. One at a time, lightly dredge pork chops in the mixture, shaking off any extra. Whisk 1/2 cup milk into the flour left in the bowl.

4. Heat oil and melt butter in heavy frying pan big enough to hold all the pork chops. Add pork and brown well, about 3 minutes per side. Pour out most of the pan drippings, add 1/2 cup milk mixed with flour, reduce heat to low and simmer covered 30 minutes, stirring a few times.

5. Turn pork chops over, and add the remaining one cup milk, whisking to combine if needed. Cover and cook for 30 minutes more, again, stirring a few times.

6. Uncover skillet and if there is a lot of liquid, cook a few minutes more until reduced to about 1/4 cup. (This will depend on how tightly your pan lid fits.) Serve hot, spooning the milk gravy over the pork.

7. Note: Penzey’s Pork Chop Seasoning has salt, hickory smoke, garlic, onion, white pepper, and ginger. Use any of those spice you have in very small amounts.

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