Ingredients:
1/2 cup flour
2 teaspoons paprika
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless pork chops
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 ounces sliced fresh mushrooms
2 cups milk
salt and pepper to taste
2 tablespoons lemon juice
Preparation:
In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper.
Lightly dredge chops in flour mixture.
In a heavy skillet, melt butter or margarine over medium heat.
Brown chops on both sides; transfer to a shallow baking dish.
In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well.
Add milk slowly, stirring constantly, until sauce is thickened.
Taste and season to taste; add lemon juice.
Pour sauce over chops in baking pan.
Cover with foil and bake at 350° for 1 hour.
Serves 4 to 6.