Rating: 4.5 stars
100 Ratings
  • 5 star values: 67
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 4

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.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

252 calories; calories from fat 34%; fat 9.6g; saturated fat 4.4g; mono fat 3.6g; poly fat 0.8g; protein 28.9g; carbohydrates 10.6g; fiber 0.3g; cholesterol 83mg; iron 1.5mg; sodium 584mg; calcium 142mg.
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