Ingredients

• 1 (12 ounce) can evaporated milk
• 1/4 cup brandy
• 2 teaspoons black pepper
• 2 teaspoons chicken bouillon granules
• 1 teaspoon oregano, crushed
• 3 tablespoons fresh flat leaf parsley, finely chopped
• 1 teaspoon ground red chili pepper (or cayenne pepper)
• 12 lean pork chops
• 4 tablespoons vegetable oil
• 3 tablespoons flour
• 3 cups water

Instructions

1. In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours.

2. Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade.

3. Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.