COOKING LIGHT PORK CHOPS WITH COUNTRY GRAVY
From June 2006 Cooking Light magazine. This recipe makes enough gravy to smother pork chops, or you can spoon half over the chops and half over mashed potatoes served as a side dish. Substitute dried basil if you don't have marjoram.
Provided by Bren in LR
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Serving size 1 chop and 1/2 cup gravy (252 calories).
Nutrition Facts : Calories 314.9, Fat 14.2, SaturatedFat 6, Cholesterol 94.9, Sodium 551.7, Carbohydrate 10.6, Fiber 0.3, Sugar 4.8, Protein 34.1
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