Serve with black-eyed peas on New Year’s Day for a traditional feast!

4 pork loin or rib chops (1/2-inch thick)
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups non-fat or skim milk, divided
1 teaspoon butter

Trim fat from pork chops. Combine flour, salt, and pepper in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour mixture. Remove pork chops from bag and place flour mixture into a small bowl; gradually add 1/2 cup milk, stirring until well blended with a wire whisk.

In a large frying pan over medium-high heat, melt butter. Add pork chops; cook 3 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook another 20 minutes, stirring occasionally. Turn the pork chops over. Add remaining 1 cup milk; cover and cook approximately an additional 20 minutes or until the internal temperature reaches 155°F on a meat thermometer, stirring occasionally.

Uncover frying pan and cook pork chops 15 minutes longer or until the liquid is reduced to 1/4 cup (the gravy will be very thick – if too thick, more milk can be added). Season to taste. Remove from heat, spoon gravy over pork chops, and serve. Note: Mushrooms may be added, if desired.
Makes 4 servings at approximately 140 calories each.

From whatscookingamerica.net
Mooo News, December 2006