1/4 C all-purpose flour
3/4 t salt
1/4 t dried marjoram
1/4 t dried thyme
1/4 t dried sage
4 bone-in pork chops
1 T butter
1 1/2 C milk
Combine flour, salt, marjoram, thyme and sage in a shallow dish. Dredge pork in the mixture, turning to coat. Shake to remove excess.
Melt butter in a large skillet coated with cooking spray over medium-high heat. Add chops to pan, and cook for 2 minutes on each side, or until browned.
Reduce heat and cook 10 minutes more, turning once. Remove chops from pan.
Whisk together milk with remaining flour mixture. Add to pan and bring to a boil over medium-high heat. Scrape pan to loosen browned bits. Reduce heat and simmer for 2 minutes to thicken, stirring constantly.