Pork Chops with Country Gravy

This 40-minute, Southern-style classic features a simple gravy technique you can use in a number of other dishes.

Yield: 4 servings (serving size: 1 chop and 1/2 cup gravy)

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

Preparation

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.

Nutritional Information

Calories:

252 (34% from fat)

Fat:

9.6g (sat 4.4g,mono 3.6g,poly 0.8g)

Protein:

28.9g

Carbohydrate:

10.6g

Fiber:

0.3g

Cholesterol:

83mg

Iron:

1.5mg

Sodium:

584mg

Calcium:

142mg