I like to slice the pork chops into thin sections and serve the whole shebang over baby spinach, but I can tell you from experience that if you want to throw caution to the wind and add some mashed potatoes to the mix, you are pretty much smack in the middle of pork chop heaven.
Serves: 4 servings
- 4 boneless pork chops, about ½ inch thick
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cups whole milk
- 1 tablespoon butter
- 1 tablespoon fresh chopped thyme
- Put flour, salt and pepper in a plastic bag and add pork chops. Shake until well-coated with flour.
- Melt butter in a heavy large frying pan over medium high heat. Cook pork chops until lightly browned, about 3 minutes per side.
- Add flour mixture from the plastic bag to ½ cup of the milk and stir well. Pour over the pork chops, turn heat to low and cover. Cook for 20 minutes.
- Turn pork chops over and add the remaining milk and the chopped thyme. Cover and cook another 20 minutes.
- Take cover off and cook another 15-20 minutes. If the gravy is too thick you can thin with a little more milk - if it is too thin, add a tablespoon of flour mixed with 2-3 tablespoons of milk.
- You can either serve the pork chops as is, or you can slice them. Pour gravy over the chops and serve - I like these over baby spinach, but they are also wonderful over mashed potatoes. Or both!