Cooking Light Pork Chops With Country Gravy

Directions

1. 1
   Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme and dried rubbed sage in a shallow dish.
2. 2
   Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
3. 3
   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 heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
4. 4
   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.
5. 5
   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.
6. 6
   Serving size 1 chop and 1/2 cup gravy (252 calories).