X X Recipe

Baked Boneless Pork Chops

By X X urcherished

Recipe Rating:
 18 Ratings
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~


1 c
all purpose flour
4 tsp
3 tsp
1/2 tsp
black pepper
2 c
boneless pork chops
find more delicious recipes at www.porkbeinspired.com
1/2 c
Find more recipes at goboldwithbutter.com
small onion-finely chopped
1/2 c
all purpose flour

Directions Step-By-Step

Mix the 1 cup flour, paprika, salt and pepper in a plate or pan. Dredge chops in flour mixture.
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.
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.
Pour sauce over pork chops. Bake, uncovered, in 350' preheated oven for 1 hour.

About this Recipe

Course/Dish: Pork, Steaks and Chops

  • Comments

  • 1-5 of 63
  • user
    Ivon Acevedo myfamilycookin - Aug 2, 2010
    Hello, just wondering how think of port chops do you use?? And... have you ever made this with boneless pork bibs??
  • user
    X X urcherished - Aug 2, 2010
    I usually use 1/2 inch thick pork chops...but it really doesn't matter. I have never tried it with ribs...but sounds like it would be good! If you try it out...let me know. Good Luck to ya!
    God Bless-
  • user
    Terri Gibson 1heart4Jesus - Aug 31, 2010
    AWESOME RECIPE! Made this for dinner tonight, and even though it turned out great and is definitely a keeper, I wonder why my sauce was so thick initially. It was almost the consistency of a soft dough, so I added a little more milk and some Kitchen Bouquet. I also used 1/2 cup of the seasoned flour I had used for the meat dredge. I was a little nervous about it, but then remembered that the juices from the meat would combine with it. Additionally, I covered the meat during the last 30 minutes of cooking as it seemed to be getting a "skin" on the top of the sauce. In the end, it was awesome, but would still like some feedback as to what the consistency of the sauce is supposed to be.
  • user
    X X urcherished - Sep 1, 2010
    When I begin making the sauce...I cook it just as it begins to thicken...then immediately remove from the heat.
    I have never tried to use the flour I used to dredge the chops with...may have to try that.
    Glad it all turned out ok for you.
  • user
    Cindy Douglas coffeelove - Sep 20, 2010
    this sounds wonderful, I think I'm going to try it tonight...thanks a lot..I will let you know how it turns out