Friday, May 29, 2009

Pork Chops with Country Gravy

I made this meal the 2nd time I cooked for Alexi and it was a winner. It used to be his favorite meal until this came along. I think last night's version was the best I've made it yet. The gravy was a bit browner then normal but it tasted delicious.

Recipe is courtesy of Cooking Light June 2006. It is estimated to have a 40-minute prep and cook time.

1/4 cup all-purpose flour
3/4 tsp salt
1/4 tsp dried marjaram
1/4 tsp dried thyme
1/4 tsp dried rubbed sage
4 (4 oz.) boneless center-cut loin pork chops (about 3/4-inch thick)
1 tablespoon butter
cooking spray
1 1/2 cups 1% low-fat milk

1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjaram, 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 from pan; keep warm.3. Combined reserve 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.
Yields: 4 servings, 252 calories, 9.6g of fat, 28.9g protein, 10.6g carbs, 0.3g fiber



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