Pork Chops with Country Gravy

_{Photo by Beau Gustafson; Styling: Melanie J. Clarke}

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

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.

Serves 4

Borrowed from Cooking Light, June 2006