New Pork Chop Recipe...is it too risky for company?

I am having some friends over for dinner tomorrow night, and I found this recipe that I'd like to try....do you think it is crazy to try out a new recipe when you're having company??? I am tired of the same old boring thing and thought this sounded good, easy and (most importantly) fits with my diet without any modifications!



Boneless Pork Chop Bake
1/2 cup flour
2 teaspoons paprika
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless pork chops
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 ounces sliced fresh mushrooms
2 cups milk
salt and pepper to taste
2 tablespoons lemon juice
In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well. Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour.
Serves 4 to 6.

Sounds Delish
What are the side dishes

I agree. This sounds delicious. Personally, though, I would get center cut or loin pork chops with the bone. Meat on the bone is always tastier and moister than the boneless.

Also, I'm sure you know that pork does not have to be cooked as long as once recommended. You should stop cooking while it is still slightly pink inside and it won't be tough.

What are you serving with it? Rice or noodles would be great.
Good luck. Please let us know how it turns out.

Just wanted to update everyone....the recipe turned out FANTASTIC!!! It was so delicious....everyone loved it. And, I did use the boneless loin chops and they were perfect! I have to say that I think the secret is to just lightly brown them in the skillet, and then the cook through in the oven. All of the juices from the meat and the gravy keep them moist.

I actually prepared the whole thing in the morning, and then just baked it for an hour while we were having drinks/appetizers.

I made egg noodles, red cabbage, asparagus and string beans as side dishes. Pilsbury dinner rolls also. It was a success and I will definitely be making this again!!

Good for you. I can't wait to try it either.
Thanks for sharing.

Hey I made it!!!! It was GREAT!!!! I too made egg noodles and string beans! THANKS CLAUD - KEEP EM COMING!!!!!

Thank you Claud, this was truly amazing! I made it with huge baked potatoes, brocolli, peas & corn and Biscuits... really, really good!

Wow, you guys... I'm so glad you liked it, and that it turned out great for your dinners, too!

Claud, I love that you were able to prepare it early in the day and then bake it off at dinner time.
I'm guessing you refrigerated it, did you being it to room temp. before baking or was it one hour directly from the refrigerator?

I actually did leave it out for about 30 min. before baking it. The dish was still chilled from the fridge, but not as super cold as if I had removed it and just stuck it straight in the oven.