Thursday, June 09, 2005

Pork Chops with Country Gravy

Pork Chops with Country Gravy (Adapted from CL)

1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 boneless center-cut pork chops
1 1/2 tablespoons butter
1 1/2 cups plain soy milk

Stir together flour, salt, marjoram, thyme and sage in a shallow dish. Lightly coat both sides of the chops with the flour mixture. Keep and set aside the leftover flour mixture.

In a large skillet, melt butter over medium-high heat. Add pork and brown on each side. Reduce heat and allow to cook until done, about 10 minutes, turning pork once. Remove pork and keep warm.

In a small bowl, whisk together remaining flour mixture and milk. Add to the pan and place over medium-high heat. Bring to a boil and scrape the pan with a wooden spoon to loosen any cooked bits on the bottom. Reduce heat and simmer 2 minutes or until slightly thickened. Be sure to stir constantly. Serve over the pork.

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  1. Country gravy!! That looks like heaven! I tried soy milk once or twice and just can't get past the color of it. I love all things in CL, but I might have to go with milk!!
    Glad things are getting to normal in your life and look forward to hearing about the kitchen!

  2. Melissa - Please feel free to use milk! We just often have plain soy on hand so I end up using that.

  3. gravy rocks. I could put country gravy on just about ANYTHING and get Brett to eat it. We've cheated a few too many times, buying those instant packets of country gravy - just not the same thing.

  4. Jeph - I wondered about them... if they were really as good. This recipe does not take too long to do, so thats a big bonus!