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.
Serve with Mashed potato's & Corn & warm Dinner Rolls
... 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.
Serve with Mashed potato's & Corn & warm Dinner Rolls
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