Pork Chops with Country Gravy

Pork Chops with Country Gravy Recipe
Photo: Beau Gustafson; Styling: Melanie J. Clarke
This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number of other dishes.

Yield:

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

Recipe from

Nutritional Information

Calories 252
Caloriesfromfat 34 %
Fat 9.6 g
Satfat 4.4 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 28.9 g
Carbohydrate 10.6 g
Fiber 0.3 g
Cholesterol 83 mg
Iron 1.5 mg
Sodium 584 mg
Calcium 142 mg

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.

Note:

Lorrie Hulston Corvin,

June 2006
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