8 boneless thin cut pork loin chops
3 tbsp fresh lemon juice
1 tbsp chopped fresh thyme or 1 teaspoon dried
2 tsp grated lemon peel
2 garlic cloves, pressed
1 1/2 tbsp all purpose flour
1 tsp olive oil
3/4 cup skim milk

Place pork in 38cm x 25cm x 5cm glass baking dish.

Combine 2 tablespoons lemon juice, thyme, lemon peel and garlic. Rub mixture over both sides of the pork chops. Cover and refrigerate pork chops at least 1 hour and but no longer than 1 day.

Place pork chops onto baking sheet. Sprinkle each chop lightly with flour.

Over high heat, warm oil in large nonstick skillet. Work in batches. Add pork to the oiled skillet and cook for one minute each site, or until brown. 

Return all pork chops into the skillet. Add skim milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.