Good Old Comfort Food!

Last night my nephew Bryan & his soon-to-be wife, Tashia came over for dinner. We had a great dinner; a tossed salad with apples, grapes, clementines & toasted pecans, Texas toast garlic bread (oh you know, the frozen variety;-) and linguini with our homemade bolognese sauce. It was really good. I planned on taking a picture to post but...uh, we ate it all before I remembered. Oops!

Tonight I was so glad to see Bob walk in the door safe and sound. With him driving home from Granville in this nasty weather I get a little nervous. He was cold and tired and in need of some good comfort food. So I made pork chops with country gravy, mashed Yukon gold potatoes and buttered green beans. Oh yeah. You can just hear our arteries slamming shut, can't you? But wait! This recipe is from Cooking Light and it is totally awesome! Truly, the gravy does not taste like it is a "light" gravy. (ugh! "light" & "gravy" should never be used in the same sentence!) Let's just not talk about the butter on the green beans...okay?

So I planned on taking a picture of these gorgeous plates that looked like something that would be served at an Amish restaurant. But....you guessed it. We ate it all before I remembered to take the picture.

I think this turning 50 crap is affecting my memory!

Here is the recipe from Cooking Light. I made it just as written. (although I did omit the sage, as neither Bob nor I care for it.) Enjoy!

p.s. Picture is from www.myrecipes.com website :-p

Pork Chops with Country Gravy (Cooking Light Magazine)

yield: 4 servings

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

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme and dried 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.

Nutritional Information
Calories: 252 (34% from fat)
Fat: 9.6g (sat 4.4g,mono 3.6g,poly 0.8g)
Protein: 28.9g
Carbohydrate: 10.6g
Fiber: 0.3g