So simple to prepare and the chops are juicy and tender. Quick too!
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)
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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
- 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
- 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.
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