Pork Chops with Country Gravy

.

My family loves pork chops, but it seems to be one of those dishes that I fail to make very often, because I notice that when I do, they rave. Note to self: make pork chops.

This recipe for Pork Chops with Country Gravy came from Cooking Light by way of myrecipes.com and it was not only very easy and quick, but very delicious and quite a crowd pleaser. With a side of quick mashed potatoes and my family's favorite Pepper Corn, it was a great weeknight dinner -- low in fat and pretty nutritious. If you find pork chops on sale, you also have a budget meal.

I made the recipe exactly as directed except that I cooked six chops instead of four, and I modified the spices and other ingredients to compensate. The recipe for six is below, but you can go to the above link for the recipe for four.

Pork Chops with Country Gravy

serves 6

Printer Version

1/3  cup  all-purpose flour 

1 t.  salt

1/3 t. dried marjoram

1/3 t.  dried thyme

1/3 t. dried rubbed sage

6 boneless center-cut loin pork chops (about 3/4 inch thick)

1 T. olive oil

2 T. butter 

2 c. low-fat milk

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 and oil 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. Taste and season with salt and pepper as needed. Serve with chops.

Source: modified from Cooking Light 

.

Pin It