Pork Chops With Country Gravy

Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish.
  3. Dredge pork in flour mixture, turning to coat; shake off excess.
  4. Reserve remaining flour mixture.
  5. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  6. Add pork to pan; cook 2 minutes on each side or until browned.
  7. Reduce heat, and cook for 10 minutes or until done, turning pork once.
  8. Remove pork from pan; keep warm.
  9. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended.
  10. Add milk mixture to pan; place over medium-high heat.
  11. Bring to a boil, scraping pan to loosen browned bits.
  12. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Spoon over chops and serve.
  13. Enjoy!

Reviews

(3)
Most Helpful

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.

bmcnichol January 22, 2009

We love this one. My husband has to watch fat and cholesterol, and he always asks me if I'm SURE this only has one tablespoon of butter. He just can't believe it. I use the spices as listed. I actually use fat-free milk. The only other thing I do differently is to mix the flour in a big gallon plastic ziplock bag. That way I can shake the chops in there, then pour the milk into the bag and mix when I'm done with the chops.

lola919 November 07, 2007

This really does taste too good to be good for you! I didn't have the right spices so I use a herbes de provence mix which was a nice match. I also used skim milk as that was what I had, and it still thickened up nicely. I would have never guessed it was skim unless I'd known. Thanks!

Kitty Z May 27, 2007

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