Pork Chops with Country Gravy & Mashed Potatoes

I’ll bet you’re thinking I fell off the Wellness Month wagon and jumped on the — GRAVY train.  Har.  I didn’t.  Believe it or not, today’s recipes come from Cooking Light, so they still fit in perfectly with the whole Wellness thing we’ve got goin’ on.

So listen, I will say this right from the get-go:  this is NOT the most exciting dish you will ever eat.  There’s no glitz and glamour in pork chops and gravy, but hey – we can’t pull off a fancy pants dinner every night, can we?  Sometimes the simplest things are the best.  This dinner is a total kid pleaser, so it’s got that going for it, which is nice (movie line, anyone?).

The entire time I was making this meal I was thinking about my college days in South Carolina, where our cafeteria was notorious (rather, infamous) for ladeling country gravy over anything that was sitting still – white rice, biscuits, chicken fried steak, and of course potatoes.  It’s really no great wonder my button-fly GUESS jeans didn’t fit after freshman year, but this gravy is much lighter than Winthrop’s version – so fitting into your jeans after this meal shouldn’t be a problem.

Hope you like it.  Have a great week!  :-)

Serves:  4
Source:  cookinglight.com

3/4 t. salt, divided
4 (4 oz.) boneless center-cut pork loin chops, about 1″ thick (Sendik’s Boneless Chops are on sale this week, 5/18/11 to 5/24/11)
Kosher salt and black pepper
1/2 T. butter
1 1/3 c. 1% milk
3 T. flour
1/2 t. poultry seasoning
1/4 t. black pepper

Creamy Mashed Potatoes, recipe follows

Heat a large, nonstick skillet over medium high heat.  Sprinkle  1/4 teaspoon salt and pepper evenly over both sides of pork chops.  Add the butter to the pan, stirring until butter is melted.  Add the pork to the pan and cook UNDISTURBED for three minutes on each side.  Remove pork from pan, and keep warm.

Combine milk and flour, stirring well with a whisk.  Add the milk mixture to the pan, stirring with a whisk.  Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper.  Return pork to pan.  Cover; reduce heat and simmer for 7 minutes or until gravy is thick and pork is done.

While pork cooks, prepare mashed potatoes.  Serve potatoes with pork.
CALORIES: 322; FAT: 10.5g; PROTEIN: 26.7; CARBOHYDRATE: 29g; FIBER: 2.2g

Yields 6 servings (serving size: 3/4 cup)
Source:  cookinglight.com

4 c. cubed peeled Yukon gold potatoes (about 2 pounds)
1/2 c. 1% milk
1/4 c. low-fat sour cream (Daisy Brand is on sale this week, 5/18/11 to 5/24/11)
3 T. butter
2 T. fresh chopped parsley
1/2 t. salt
1/4 t. freshly ground black pepper

Place potatoes in a saucepan; cover with water.  Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender.  Drain.  Return potatoes to pan.  Add milk and remaining ingredients; mash with a potato masher to desired consistency.  Taste and adjust seasonings; serve with pork chops.
CALORIES: 215; FAT: 7.1g; PROTEIN: 4.5g; CARBOHYDRATE: 34.5g; FIBER: 2.4g

Featured, Fresh, Frugal, Fabulous | May 18th, 2011