6/25:Pork Chops with Country Gravy &World’s easiest Banana Cake

Preparation Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed 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 coated with cooking spray over medium-high heat. Add pork to pan; 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 pan; keep warm.

Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; 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 with chops.

Yield

4 servings (serving size: 1 chop and 1/2 cup gravy)

writeNutrient(); Nutritional Information

CALORIES 252(34% from fat); FAT 9.6g (sat 4.4g,mono 3.6g,poly 0.8g); IRON 1.5mg; CHOLESTEROL 83mg; CALCIUM 142mg; CARBOHYDRATE 10.6g; SODIUM 584mg; PROTEIN 28.9g; FIBER 0.3g

Preparation Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

Yield

16 servings

writeNutrient(); Nutritional Information

CALORIES 203(26% from fat); FAT 5.8g (sat 4g,mono 1.2g,poly 0.3g); IRON 0.3mg; CHOLESTEROL 11mg; CALCIUM 58mg; CARBOHYDRATE 33.5g; SODIUM 214mg; PROTEIN 4.1g; FIBER 1.1g