August 31, 2007 | 0 Comments

Pork Chops with Country Gravy

I love, love, loooooooooove comfort food. Homemade mac-and-cheese, lasagna, meatloaf, mashed po-taters, apple cake, PB brownies, banana bread; the list goes on.

I lurve them all.

So pork chops with country gravy are right up my alley. Here, boneless pork chops are lightly coated in seasoned flour, pan-seared until golden brown, and then topped herbed gravy. I served them up with oven-roasted corn on the cob and freshly-baked dinner rolls.

Could things be more delicious? Or simple? Or wonderful? It’s even a Cooking Light recipe. But the beauty is that it tastes like it came from the depths of Paula Deen’s butter-rich kitchen.

Pork Chops with Country Gravy
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 (I used skim without a problem)

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 heat. Add pork to pan; cook on each side until browned, about 3 minutes. 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.

Yield
4 servings (serving size: 1 chop and 1/2 cup gravy)

Nutritional Information
CALORIES 252(34% from fat); FAT 9.6g (sat 4.4g,mono 3.6g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 83mg; CALCIUM 142mg; SODIUM 584mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 10.6g

Lorrie Hulston Corvin , Cooking Light, JUNE 2006