Pork Chops with Country Gravy

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 34%
  • Fat: 9.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.9g
  • Carbohydrate: 10.6g
  • Fiber: 0.3g
  • Cholesterol: 83mg
  • Iron: 1.5mg
  • Sodium: 584mg
  • Calcium: 142mg

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

  1. 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.
  2. 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.
  3. 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.
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