Pork Chops with Country Gravy & Mashed Potatoes & Succotash

[Southern Belle 2067]

This is a good dish for dinner, the herbs really make this dish so yummy.


PORK CHOPS WITH COUNTRY GRAVY

1/4 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. dried marjoram, crushed
1/4 tsp. dried thyme
1/4 tsp. dried rubbed sage, crushed
4 (4-oz.) boneless center cut loin pork chops
1 Tbsp. butter
1-1/2 cup 1% low-fat milk

Lightly spoon flour into dry measuring cup, level with a knife. Place flour and herbs in a shallow dish. Dredge chops in flour mixture, turning to coat, shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet. Add chops to the pan, cook 2 minutes on each side until browned. Reduce heat and cook 10 minutes, turning once or until done. Remove from the pan.

Combine the 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 to loosen browned bits. Reduce heat and simmer 2 minutes or until slightly thickened, stirring constantly.


SUCCOTASH


Bring 2/3 cups water to a boil in a medium saucepan. Add 1 (10-oz.) pkg. frozen Lima beans and 1 (10-oz) pkg. frozen whole-kernel corn, cover and reduce heat, and cook 8 minutes or until tender. Drain and stir in 1/2 cup chopped green onions, 1 Tbsp. butter, 1/4 tsp. salt and 1/4 tsp. black pepper.

Serve with cornbread or home made cloverleaf rolls.