A delightful twist on a classic dish, these pork chops are baked to perfection in a creamy mushroom and lemon sauce.
Preheat your oven to 350°F (175°C) and grease a baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a bowl, mix the flour, paprika, garlic powder, black pepper, and salt.
Mix thoroughly to ensure even seasoning.
Coat each pork chop in the flour mixture and set aside.
Shake off excess flour for a lighter coating.
Heat butter in a skillet over medium heat and brown the pork chops on both sides.
Browning adds a rich flavor to the chops.
Transfer the browned pork chops to the prepared baking dish.
Arrange the chops in a single layer for even cooking.
In the same skillet, sauté the mushrooms until golden.
Stir occasionally to prevent burning.
Add the onions and bell peppers to the skillet and cook until softened.
Cook until the onions are translucent.
Add the garlic and cook for 1 minute.
Garlic burns quickly, so stir constantly.
Pour in the cream and milk, stirring to combine. Bring to a gentle boil.
Whisk continuously to prevent lumps.
Stir in the lemon juice and remove from heat.
Adding lemon juice off the heat preserves its fresh flavor.
Pour the sauce over the pork chops in the baking dish.
Ensure the sauce covers the chops evenly.
Cover the dish with foil and bake for 50 minutes.
Leave a small gap in the foil for steam to escape.
Serve the pork chops with the sauce and enjoy.
Garnish with fresh parsley for a pop of color.
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