Trim fat from pork chops.
Combine flour, salt, and pepper in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour mixture. Remove pork chops from bag and set aside.
Place the remaining flour mixture into a small bowl. Gradually add 1/2 cup milk, stirring until well blended with a wire whisk; set aside.
In a large frying pan over medium-high heat, melt butter. Add floured pork chops and cook 3 minutes on each side or until browned.
Add prepared milk mixture, cover, reduce heat to low, and cook 15 minutes, stirring occasionally. Turn the pork chops over. Add remaining 1 cup milk; cover and cook an additional 15 minutes, stirring occasionally.
Uncover frying pan and cook pork chops approximately 15 minutes longer or until the liquid is reduced to 1/4 cup (the gravy will be very thick - if too thick, additional milk can be added) or until the internal temperature reaches 155 degree F. on a meat thermometer. Remove from heat, spoon gravy over pork chops, and serve.
NOTE: I added some canned diced green chile peppers to the gravy for an extra zip.
Makes 4 servings.
Each Serving Totals - 4.6 Fat Grams, 223 calories, 3.6 WW Points
Pork Chops Braised in Milk Recipe: https://whatscookingamerica.net/Pork/PorkChopMilk.htm