This is a lightened version of a family recipe from one of our staff members. We kept the down-home flavor while cutting out some of the calories and fat.
Oxmoor House SEPTEMBER 2006
1. Sprinkle both sides of chops evenly with 1/2 teaspoon poultry seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Combine flour, remaining 1/2 teaspoon poultry seasoning, remaining 1/2 teaspoon salt, and remaining pepper in a shallow dish. Dredge pork chops in flour mixture, reserving leftover flour mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops, and cook 5 minutes on each side or until done; transfer to a serving platter, and keep warm.
3. Combine remaining flour mixture and milk in a bowl, stirring with a whisk. Add to pan; bring mixture to a boil over medium-high heat, stirring constantly with whisk. Reduce heat; simmer 1 to 2 minutes or until gravy is thickened, stirring constantly with a whisk. Serve gravy over pork chops.
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