Servings: 6 to 8

1/2 cup all-purpose flour ½ cup all-purpose flour
1 to 2 teaspoons paprika 1 to 2 teaspoons paprika
1-1/2 teaspoons salt 1-½ teaspoons salt
1/4 teaspoon pepper ¼ teaspoon pepper
6 to 8 boneless pork loin chops (1 inch thick) 6 to 8 boneless pork loin chops (1 inch thick)
1/4 cup butter ¼ cup butter
1 medium onion, chopped 1 medium onion, chopped
8 oz fresh mushroom stems and pieces, sliced 8 oz fresh mushroom stems and pieces, sliced
2 cups milk 2 cups milk
2 tablespoons lemon juice 2 tablespoons lemon juice

In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat.
In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion and mushrooms until tender. 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° for 50 to 60 minutes or until the meat is tender. Serve with potatoes and a vegetable for a quick dinner.