Breaded Pork Chops with Cream Gravy Recipe – Breaded pork chops are combined with cream gravy with parsley and sage for a delicious, easy and quick dinner full of flavor.
Every now and then it is nice to go back to the basics and make a traditional style meal, and these breaded pork chops with cream gravy are a favorite!
Sometimes dinner tends to get put on the bottom of the list of things to worry about. This meal is great for those days when you don’t feel like you even have a chance to sit down and catch your breath! This meal is simple and comforting and everything you need on a night when you don’t want to think about what to get on the table for dinner.
Serve these pork chops over mashed potatoes with another veggie on the side and dinner is done!!
How to Make Breaded Pork Chops
All you need are a few simple ingredients to make these pork chops. Here is how you make them:
- You are breading the pork chops, so you’ll place a mixture of egg and milk in one shallow dish. I like to use a pie pan. In a second dish, place the panko bread crumbs and fresh herbs.
- Season your pork chops with salt and pepper.
- Dip the pork chops (one at a time) in the milk mixture, then in the breadcrumb mixture, making sure to coat the pork well.
- Place the pork chops in a skillet that has been heated with olive oil.
- You are just browning the pork chops, so you’ll only cook the pork chops about 3-4 minutes on each side.
- Transfer the pork chops to a cooling rack that is on a baking sheet and place in the oven to continue to cook through.
Secrets to the Perfect Cream Gravy
I know that homemade gravy is intimidating. I know that it was something that I was scared of for a long time. Until I actually tried it and found out how easy it is!!
All you need is a fat, a thickener, and the liquid. For this recipe, we are using butter, flour and milk and cream.
You can use the same skillet you made the pork chops in – no need to clean it out. In fact, you’ll get some extra flavor from using that same skillet.
Melt the butter completely before whisking in the flour. You’ll want to cook this mixture for a minute or two so that the flour isn’t raw.
When adding your liquid, whisk, whisk, whisk. I like to add the liquid pretty slowly, so that I can whisk it in well. Continue to whisk the mixture after all of the liquid is added to avoid lumps.
For this gravy, we’re adding some parsley and sage so you’ll whisk that in and then continue to whisk the gravy until it thickens up.
When the gravy is thickened, lower the temperature until your pork chops are finished. You’ll probably need to give it another whisk before serving.
If the gravy gets too thick, add in a little bit of milk until you have your desired thickness.
More Pork Chop Recipes
Italian Pork Chops with Creamy Mushroom Sauce
Pork Chops with Dijon Mushrooms
Honey Mustard Pork Chops
Panko Pork Chops with Creamy Herb Dressing
Grilled Pork Chops with Cilantro Lime Sauce
Spice Rubbed Pork Chops with Mustard Bacon Barbecue Sauce
Breaded Pork Chops with Cream Gravy
Ingredients
- 1 1/2 cups milk divided
- 1 large egg
- 1 1/2 cups panko bread crumbs
- 2 tablespoons chopped flat-leaf parsley divided
- 2 tablespoons chopped fresh sage divided
- 4 thick boneless pork chops about 2 lbs total
- Salt and pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 400ºF. Place an oven safe cooling rack on a baking sheet and set aside.
- Combine 1/2 cup of the milk and the egg in a shallow bowl.
- In another bowl, combine the panko with 1 tablespoon of the parsley and 1 tablespoon of the sage.
- Season the pork chops with salt and pepper.
- Heat the olive oil in a large skillet set over medium heat.
- Dip the pork chops into the milk and egg mixture, then into the breadcrumb mixture, pressing the crumbs to the pork chops, if needed.
- Add the pork chops to the skillet and cook for 3-4 minutes, until browned, then flip and cook the second side for 3-4 minutes.
- Transfer the pork chops to the cooling rack over the baking sheet and bake until cooked through, 8-10 minutes.
- While the pork chops are baking, melt the butter in the same skillet. Whisk in the flour and cook for 1 minute. Whisk in the remaining 1 cup of milk and the cream, whisking out any lumps. Add the remaining tablespoon of parsley and remaining tablespoon of sage and continue to whisk until the mixture comes to a boil.
- Simmer until the sauce thickens, about 2 minutes. Season with salt and pepper.
- Serve the gravy over the pork chops.
Raggedy Gal says
Where does the Bisquick come in (as described in he introductory description of the recipe)?
Deborah says
Hi – this recipe doesn’t use bisquick, and I’m not seeing it mentioned in the introduction. Maybe it was a different recipe that you saw?
Raggedy Gal says
Hi, Food Lion (Recipe Lion) sent an e-mail with several recipes, one of which was titled “Lazy Day Bisquick Breaded Pork Chops”. (by Deborah from Taste and Tell., Then: Click Here. when I “Clicked Here”, your recipe for Pork Chops with Creamed Gravy came up. Tried 3 times total in case I was doing something wrong. Nope. Must be Recipe Lion erred in putting the web page together, is all that I can figure. None-the-less, your recipe sounds delicious and I will try it this week. Thank you very much for your help. .
Raggedy Gal says
Sorry, more clarification, original e-mail was from “All Free Copycat Recipes”, then the clicking chain down went as described.
Amy Alexader says
This was so flavorful! Very easy to make. I will definitely make again!
Aggie says
Oh, and happy anniversary!!! 🙂
Aggie says
What a great pork chop recipe! I haven’t made pork chops in forever, I think my whole family will love this!
Rachel @ Not Rachael Ray says
Oh man–these look like AWESOME pork chops! Happy (belated) anniversary! Hope you had a fabulous celebration!
Heather of Kitchen Concoctions says
Happy Anniversary! Wishing you many more to come!
teresa says
happy anniversary! these chops look wonderful, i love the look of that gravy!
Erika - The Teenage Taste says
Mmmmm…breaded pork chops with cream gravy. I love the sound of that.
Erin says
I really want to try this. I’ve been looking for a good pork chop recipe! I always make it the same way and it always turns out tough and dry, but this recipe looks great!
Joanne says
happy anniversary gorgeous! That’s so awesome, even if it’s not 11 on 11/11/11.
That sage gravy is what I’m all about. Amazing.
Chels R. says
This honestly might be something I might have to try. My husband and I are only pork eaters when it comes to Sausage and Bacon. The last time I made a pom dish and it was a loin and I was not crazy by the flavor so I’ve never bought it again. But I’m always interested in trying new things even if my husband is hesitant. It looks really delicious!
Happy Anniversary! I hope you and your husband have a wonderful time celebrating your marriage 🙂
Kalyn says
Oh my goodness, there is no doubt that that has to taste good!
The Meal Planner says
Mmmmmm….that sounds so good!
Bev Weidner says
Happy Anniversary! And I could drink the crap out of that sage cream gravy.