These were easy and good. I haven’t made gravy this way before but it came out delicious so I’ll definitely do it again. This came from an old Cooking Light magazine. It tastes richer than it is. The only thing particularly “light” about it was the idea of spraying the skillet first, rather than relying on more butter.
Pork Chops with Gravy
- 1/4 cup flour
- 1/4 tsp each salt, pepper, marjoram, sage, and thyme
- 4 boneless pork chops, about 3/4" thick or cook way less for the thin ones
- 1 Tbs butter
- 1 1/2 cups milk
- Mix the flour, salt, pepper, marjoram, sage, and thyme together in a shallow pie pan or other shallow dish.
- Spray a large skillet with cooking spray, then melt the butter in it over medium high. Dredge both sides of the pork chops in the flour mixture. SAVE the leftover flour mixture. You'll use it for the gravy.
- Brown the pork chops about 2-3 minutes on each side, then reduce the heat and cook another 5-6 minutes on each side, until cooked through. Remove the chops from the pan and keep warm.
- Combine the leftover flour mix with the milk and whisk together, then add to the pan. Cook over medium high heat, stirring frequently, until it comes to a boil. Reduce the heat to low and simmer 2 minutes, stirring, until thickened.
I served this with mashed potatoes and succotash, which was also a hit.