¼ cup all-purpose flour
¾ tsp salt
1 Tbsp chopped fresh marjoram leaves
¼ tsp thyme
1 Tbsp chopped fresh sage leaves
4 boneless center-cut pork chops
(about ¾-inch thick)
1 Tbsp butter
1½ cups half & half
Preparation Serves 4
Place flour, salt, marjoram, thyme and 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 over medium-high heat. Add pork to skillet; 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 skillet; keep warm.
Combine reserved flour mixture and half & half in a small bowl, stirring with a whisk until blended. Add half & half mixture to skillet; 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 sauce with chops.