Pork Chops in Mustard Cream Sauce

1/4 c. plus 2 tsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
4 pork loin chops ( 1 inch thick), trimmed
2 T vegetable oil
1/2 lb fresh mushrooms, sliced
2 cloves garlic, minced
1 c. beef broth
1/2 tsp dried rosemary, crushed
1/4 c. milk
1/4 c. sour cream
1 T Dijon mustard

In a lg resealable plastic bag, combine 1/4 c flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a lg skillet, brown chops in oil over med-high heat for 3-4 minutes on each side. Remove and set aside.

In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. Reduce heat to low; return chops to pan. Cover and simmer for 1 hour until meat is very tender. Remove pork chops to a plate.
In a small bowl, combine the milk, sour cream, mustard, and 2 T flour until smooth, Pour into skillet. Bring to boil, cook and stir for 2 minutes or until thickened.  Add pork chops and turn to coat. 
Serves 4.