Pork chops with country gravy

1. In a shallow dish, combine flour, salt, marjoram, thyme, and sage.

2. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

3. Warm a large skillet over medium high heat and add butter.

4. Once butter is melted, add pork to pan and cook 2 minutes on each side or until browned.

5. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan and keep warm.

6. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended.

7. Heat pan over medium high heat and add milk mixture.

8. Bring to a boil, scraping pan to loosen browned bits.

9. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.