Recipe by Cookin' in NJ
This is one of my favorite comfort food recipes! I found it in Cooking Light Magazine and it's so good...and better for you, but don't tell anyone...they'll never guess! This is wonderful with mashed potatoes and green beans.
Top Review by bmcnichol
This was good and easy to make. I followed the recipe as written other then I didn't have rubbed sage but ground sage so used that but used a bit less. This was different but good. My chops were thick so mine took a lot longer to cook.
- 1⁄4 cup all-purpose flour (about 1 ounce)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon dried marjoram (you can sub with dried basil if you don't have marjoram)
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried rubbed sage
- 4 (4 ounce) boneless center cut pork chops (about 3/4 inch thick)
- 1 tablespoon butter
- cooking spray
- 1 1⁄2 cups 1% low-fat milk (I use fat-free evaporated milk, it gives the gravy a creamier texture)
Directions See How It's Made
- 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. Spoon over chops and serve.