Pork Chops with Country Gravy

I found this recipe in an issue of Cooking Light that I took from the jury room of my county courthouse. In case you were wondering - I was excused. Which is probably a good thing since people that steal stuff from courthouses don't usually have the best moral compass. But I'm so glad I showed up to perform my civic duty that day. I got a whopping $8 and one of my favorite weeknight meals. This was the recipe that helped me get over my gravy fear, fortunately for everyone but my thighs (who can just shut up about it, already).

Pork Chops with Country Gravy
Adapted from Cooking Light
Serves 4

Ingredients:

• 1/3 cup flour
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried thyme
• 1/4 tsp. dried sage
• 4 boneless loin pork chops
• Salt and pepper
• 2 tbs butter
• 2 cups milk

Directions:

1. Combine flour and spices. Season pork with salt and pepper and then dredge through flour mixture. Set aside remaining flour for gravy.
2. Melt butter in skillet over medium high heat. When hot, add pork chops. Brown well on each side, then lower heat and continue cooking until cooked through. When done, remove to plate. Keep skillet on medium heat.
3. Combine leftover flour mixture with milk in a bowl. Search frantically around your kitchen for a whisk. Expand search to living room and find whisk in toy box. Wash very, very thoroughly.  Actually, you can probably skip that part if you don't have a toddler obsessed with kitchen utensils. 
4. Use newly sterilized whisk to stir milk/flour slurry in to hot pan. Bring to a simmer, whisking constantly.  Season with salt and pepper (lots of fresh cracked pepper). Cook for about two minutes, until very thick. Pour over pork chops and mashed potatoes.