Chops with Mushroom Gravy

1/2 c all-purpose 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 or marg.
1 med onion
1/2 c chopped green pepper
1 can (4 oz) mushrooms, drained
2 c milk
2 tbsp lemon juice

Hot mashed potatoes

In a large resealable plastic bag, combine the first four inredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 in x 9 in x 2 in baking dish. In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to 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 degrees for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.

From Taste of Home June/July 2000