Pork chops again? Yes!

Aw, the power of suggestion ... just looking through the 20th annivesary edition of Cooking Light for recipes to share ... then decided to go to www.cookinglight.com to see what was on there ... clicked on dinner tonight and was swayed by the recipe there. Pork Chops and Country Gravy? Sounds pretty good at 3:30 p.m.

I'm alerting you to it because it's a great illustration of how we can scale back calories/fat in recipes we love. Low-fat milk takes the place of butter and heavy cream and the flavor is ramped up by a trio of dried herbs.

Bon Appetit! Oh, I mean Cooking Light!

Pork Chops with Country Gravy

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
Cooking spray
1 1/2 cups 1% low-fat milk

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. 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 heat, 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.

Yield 4 servings (serving size: 1 chop and 1/2 cup gravy)
Nutritional Information
CALORIES 252(34% from fat); FAT 9.6g (sat 4.4g,mono 3.6g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 83mg; CALCIUM 142mg; SODIUM 584mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 10.6g
Source: Cooking Light, JUNE 2006