1/2 c. flour
1 to 2 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
6 to 8 boneless pork loin chops (1-inch thick)
1/4 c. butter, melted
1 (4 oz.) can mushroom stems and pieces, drained
2 c. milk
2 tbsp. lemon juice

In a large resealable plastic bag, combine the first four ingredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, sauté chops in butter until golden brown; transfer to a greased 13 x 9 x 2-inch baking dish. Sauté the mushrooms in the same pan for 1 minute. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350°F for 50 to 60 minutes or until the meat is no longer pink.

Yield: 6 to 8 servings.