From June 2006 Cooking Light magazine. This recipe makes enough gravy to smother pork chops, or you can spoon half over the chops and half over mashed potatoes served as a side dish. Substitute dried basil if you don't have marjoram.
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.
Serving size 1 chop and 1/2 cup gravy (252 calories).