Pork Chops with Country Gravy

My dear friends, please forgive me for the rude and abrupt abandonment. I literally woke up the other morning and realized how long it had been since I posted. I missed the entire holiday season! After the hurricane, I continued to just try to keep my head above water, and a lot of things went by the wayside, including my blog. But, now that the holidays are over and things have calmed down just a bit (does life ever really calm down completely?), I'm back, and ready to share what's going on in the kitchen.

I've never cared much for pork chops. They aren't bad, they just strike me as a bit boring. But, when you bread them, fry them, and smother them with gravy, it turns out that they're pretty dang delicious, go figure! These take no time to make either, so perfect for a complete and comforting weeknight meal. Your family will love them.

Pork Chop with Country Gravy 
Cooking Light February 2011 

 Ingredients 
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
 Cooking spray
1 1/2 cups 1% low-fat milk

Directions 

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.

Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Serves 4: One serving is one chop and one half cup of gravy

Per Serving: 252cal, 9.6g fat, 28g prot, 10g carb, 0.3g fiber