Who can resist a recipe that involves “country gravy?” Not this FMer. Which is why I had to share this recipe with you from MyRecipes.com. I’m not including the recipe for the mashed potatoes, because it was my first time making them and they were nasty. They look good for the picture though.
- 1/4 cup of gluten-free all-purpose flour (I used Bob’s Red Mill)
- 3/4 teaspoon of salt
- 1/4 teaspoon of marjoram
- 1/4 teaspoon of thyme
- 1/4 teaspoon of sage
- 4 boneless center-cut loin pork chops about 3/4 thick
- 1 tablespoon of butter
- Cooking spray
- 1 1/2 cups of 1% milk
Mix together the flour, salt, marjoram, thyme, and sage in a bowl. Coat each pork chop on all sides with the mixture and shake off the excess. Don’t throw away the remaining mixture!!!
Using a skillet coated with the cooking spray: melt butter over medium-high heat. Add the chops to the pan and cook 2 minutes on each side. Reduce heat a bit and cook 8 minutes on each side or until done. Remove pork from the pan and put in the oven on a heat-proof plate or baking sheet to keep warm.
Pour the milk into the bowl with the remaining flour mixture and whisk together. Add it to the pan over medium-high heat. Bring to a boil and scrape all the brown bits off the bottom of the pan. Simmer for 2 minutes while stirring. Pour over the chops.
Elimination Diet safe: No. But if you omit the marjoram and sage and then Yes!