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

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

One of the best

CSlavik
March 12, 2015
Probably one of the best Pork Chop recipes I've come across to date.

slp519
April 06, 2015

seaside725's Review

Maxell123
March 03, 2015
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.

bedford1tom1's Review

FreddieCh
January 18, 2015
add black fresh grind pepper

Shushka's Review

HokieHatty
January 17, 2015
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.

morisot's Review

morisot
December 17, 2014
N/A

sharonrc's Review

Amy9876
October 17, 2014
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.

davews14's Review

biz31168
August 14, 2014
N/A

ritaendres's Review

JuliKay2u
January 19, 2014
So simple to prepare and the chops are juicy and tender. Quick too!

Amy9876's Review

Ginkeez
September 25, 2013
N/A