Number of people: 5
Time from start to finish: about 1.5 hours

Menu:
Baked Boneless Pork Chops
2 packages of Kraft Homestyle Macaroni & Cheese
1.5 pounds of frozen broccoli

I got this recipe from Cooks.com and tweaked it a bit:

Baked Boneless Pork Chops

½  cup all-purpose flour – divided into ¼ cups
2 tsp. paprika
1 ½  tsp. salt
¼ tsp. pepper
2 lbs. boneless pork chops
½  cup. butter
1 minced small onion
1 can (4 oz.) sliced mushrooms, drained
2 cup. milk
Juice of 1 lemon

Mix ¼ cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.

Transfer to shallow baking dish. Add onion and mushrooms to skillet. Cook until onion is soft and golden.

Stir in remaining 1/4 cup flour. Slowly and little by little, whisk in the milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops.

Bake, uncovered, in preheated oven 350°F for 1 hour.

For the macaroni and cheese, I just followed the directions, except we left the breadcrumbs off (my daughter dislikes them). Just remember when you are adding the milk to the seasoning mix, use a whisk and add the milk a little at a time. To me it was just like making a roux.

The broccoli was boiled in lightly salted water, about 1 cup, lid on, until tender.