1
: Reserve 1 tbsp (15 ml) of the flour. Combine remaining flour, garlic, cheese, parsley, salt and pepper in shallow dish. Dredge pork chops in mixture until coated.
2
: Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium heat. Brown pork chops all over. Cover and cook, turning occasionally, about 8 minutes or until cooked through. Transfer to plate; tent with foil to keep warm.
3
: Heat remaining vegetable oil in skillet. Cook mushrooms 3 minutes or until softened. Stir in evaporated milk and reserved flour. Simmer, stirring, 3 minutes or until thickened. Serve sauce over pork chops.