Pork Chops
{with Country Gravy}
1/4 cup flour
3/4 teaspoon salt
1/3 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4 ounce) boneless center cut loin pork chops
1 tablespoon butter
1.5 cups milk
Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Mix well.
Dredge pork in flour mixture, turning to coat; shake off excess and reserve remaining flour mixture for later.
Melt butter in a large nonstick skillet over medium-high heat. Add pork to pan; cook 2 minutes on each side (until browned). Reduce heat, and cook for 10 more minutes (or until done) turning pork once during that time frame. 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 over medium-high heat. Bring to a boil; reduce heat and simmer 2 minutes or until slightly thickened. Serve with chops.
Enjoy!
Thanks for walking with us,
JL
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