X X Recipe

Baked Boneless Pork Chops

By X X urcherished


Recipe Rating:
Cook Time:

X's Story

This recipe makes the most tender pork chops! You will not need a knife to cut the pork chops..fork tender.
My husband LOVES this recipe. When I ask, "Honey, what do you want me to cook" he always says that pork chop recipe you make.
I can not remember where I got this recipe from...but it is a winner in my house~

Ingredients

1 c
all purpose flour
4 tsp
paprika
3 tsp
salt
1/2 tsp
black pepper
2 c
milk
4-6
boneless pork chops
1/2 c
butter
1
small onion-finely chopped
1
lemon-juiced
1/2 c
all purpose flour

Directions Step-By-Step

1
Mix the 1 cup flour, paprika, salt and pepper in a plate or pan. Dredge chops in flour mixture.
2
Melt butter in a large skillet. Add chops; Brown on both sides. Transfer to a shallow baking dish. Add onion to skillet,; saute until tender.
3
Stir in the 1/2 cup flour. Blend in milk with a whisk. Whisk until sauce is thickened up a little bit.(about 2-3 minutes) Remove from heat. Stir in lemon juice.
4
Pour sauce over pork chops. Bake, uncovered, in 350' preheated oven for 1 hour.

About this Recipe

Course/Dish: Pork, Steaks and Chops

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74 Comments

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L K LYNKZ
Wednesday at 11:16 AM
I am a pretty decent cook, but was really distracted yesterday and used 4 TABLESPOONS of Paprika instead of TEAspoons!! LOL... I was wondering why everyone was worried about a white sauce and then I saw my error......Anyway - I just added more milk (used almond unsweetened) and some chicken stock and a little more white wine (used instead of lemon) and it was a deep brown gorgeous gravy. These were amazing pork chops. I also added sautéed portobello mushrooms and a crumbled bacon to the gravy. Next time I plan to try it exactly as written! Thank you for sharing!
user
Abbi Marsh Abbi_Marsh
Feb 8, 2015
This is a butter lovers dream... I made it like it called it out and it taste really good, but I think you could definitely cut back on the butter and still get that good flavor. I made mashed potatoes as a side and only added milk because the gravy had plenty of the good butter flavor to pour on top.
user
Katie Armstrong-Snyder KArmstrongSnyder
Feb 2, 2015
I recently made this and posted a comment about the changes I made. I had just put them in the oven when I wrote the comment so here is the Too Be Continued : they turned out wonderful without the breading. I just seasoned them and seared them in a skillet with olive oil. I loved the gravy recipe but I think the flour needs to be cut back Or you will have a dough and not gravy. Lol! The only thing I think it need was salt. Other than that it was excellent. It was the first time that my son who is 7, had had pork chops and he approved. He wanted seconds and then ask me to make them again tomorrow!
user
Carri McKinney carricastle1
Feb 1, 2015
Excellent Recipe.. thanks for sharing!!! Seriously a great dish. I read many reviews and decided to go with a couple steps slightly different from the original recipe.

1. Definately used the flour I was using to dredge the pork choip vs the 1/2 cup white flour called for, it is seasoned already and adds flavor to the sauce ultimately, I had read this from another reviewer and thought it made good sense,, thanks!

2. I did add for flavoring in addition to the paprika, garlic powder and poultry seasoning (I just added a few shakes, did not measure out)

I only made 4 each chops so had plenty of sauce from this recipe, I actually added sauce aver white rice, yummy!!!!!!!!!!!!!!!!! So good !!! Thanks again for sharing such a beautiful dish!
user
Katie Armstrong-Snyder KArmstrongSnyder
Jan 27, 2015
Well I used this recipe tonight but I did not dredge them in egg and flour. I was going for a lighter version. So I seasoned them with season salt, ground pepper and garlic powder...then seated them in a skillet for a couple of minutes on each side. I then transfered them into the baking dish and made the sauce as follows. To everyone that has complained about the gravy/sauce being to thick just take back the flour...that's what I did and it turned out perfect. I would say 1/4 flour to 2 cups of milk was perfect. So...I just put them in the oven... To Be Continued!