I used four thin pork loin chops, so I ended up halving the flour to coat the chops, but went ahead and made the full amount of the drizzle. I also didn't have any cornstarch, so I used 2 TB of flour in the water. Because the chops I had were thin, I first browned them in the skillet, which cooked them through and set them aside. In the same skillet, I made the sauce, but ended up only using about a tablespoon of the flour/water mixture - otherwise, I was worried that the the sauce would end up too thick or too lumpy. After cooking the sauce, I put the chops back in to heat them up a bit and coat them in the sauce. The chops came out OK, but the only thing that made them tasty was the sweetness of the sauce. Not sure if having thicker chops in the oven works better somehow, but this method was alright.
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I used four thin pork loin chops, so I ended up halving the flour to coat the chops, but went...