You may also like
Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 1/4 cup all-purpose flour (about 1 ounce)
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram (you can sub with dried basil if you don't have marjoram)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 4 (4 ounce) boneless center cut pork chops (about 3/4 inch thick)
- 1 tablespoon butter
- cooking spray
- 1 1/2 cups 1% low-fat milk (I use fat-free evaporated milk, it gives the gravy a creamier texture)
Method
- 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. Spoon over chops and serve.
- Enjoy!
