Ingredients :
- 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
- 1 1/2 cups 1% low-fat milk
Method :
- Lightly spoon flour into a dr y measuring cup; level with knife. Place flour, salt, marjoram, thyme, and 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 head, 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.
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