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.
This is a great pork chop recipe. My husband and two adult sons raved over this. It was easy to make and for us the seasoning was perfect. I served it with mashed potatoes and sucotash. I will be making this again.
The flavors were good (I didn't need to season the gravy any more than the recipe called for), but the pork chops turned out tough. I think that searing them and then finishing them in the oven would work much better. I may try this again at some point - could be just a tough batch of pork chops.
I have made this recipe for many years, but it's been awhile since I have. We purchased a hog, and the chops are pretty thick, so I think I will have to put in the oven after frying to make sure they are not pink. One thing I have not used, is butter instead of oil, so that's the only difference in what I have done for so long. The gravy is always great with lots of pepper and salt to taste.