Pork Chops Smothered with Pepper Gravy

From a Weight Watchers cookbook (unfortunately I don’t know which one)
Makes 6 servings (1 pork chop and 1/4 cup gravy)
Be sure to use a pan that will let you brown the chops well, the brown bits are what flavor the gravy.

6 (4 oz.) pork chops (about 1/2″ thick)
1 teaspoon poultry or Italian seasoning, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup all-purpose flour
2 teaspoons canola oil
2-1/2 cups fat free milk (I used 1 cup f/f milk, 1 cup chicken broth, and 1/2 cup f/f half & half)

1. Sprinkle both sides of all chops evenly with 1/2 teaspoon seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Combine flour and remaining seasoning, salt, and pepper in a shallow dish.  Dredge pork chops in flour, reserving leftover flour mixture.
2. Heat oil in a large nonstick skillet over medium-high heat.  Add pork chops, and cook five minutes on each side or until done; transfer to a serving platter, and keep warm.
3. Combine remaining flour mixture and milk in a bowl, stirring with a whisk.  Add to pan; bring mixture to a boil over medium-high heat, stirring constantly with whisk.  Reduce heat; simmer 1 to 2 minutes or until gravy is thickened, stirring constantly with whisk.    Serve gravy over pork chops.

Nutritional Information
CALORIES 235(31% from fat); FAT 8.1g (sat 2.5g); IRON 1.1mg; CHOLESTEROL 67mg; CALCIUM 156mg; CARBOHYDRATE 10.6g; SODIUM 381mg; PROTEIN 28.1g; FIBER 0.3g


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