Breaded Pork Chops with Cream Gravy

Breaded Pork Chops with Cream Gravy

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.

Course Main Dish

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 686kcal

Author Deborah Harroun

Ingredients

Pork Chops

1/2 cup milk
1 large egg
1 1/2 cups panko bread crumbs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh sage
4 thick boneless pork chops (about 2 lbs total)
Salt and pepper
1/4 cup extra virgin olive oil

Gravy

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy whipping cream
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh sage

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.
1/2 cup milk, 1 large egg
In another bowl, combine the panko with 1 tablespoon of the parsley and 1 tablespoon of the sage.
1 1/2 cups panko bread crumbs, 1 tablespoon chopped flat-leaf parsley, 1 tablespoon chopped fresh sage
Season the pork chops with salt and pepper.
4 thick boneless pork chops, Salt and pepper
Heat the olive oil in a large skillet set over medium heat.
1/4 cup extra virgin olive oil
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 parsley and sage and continue to whisk until the mixture comes to a boil.
2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/2 cup heavy whipping cream, 1 tablespoon chopped flat-leaf parsley, 1 tablespoon chopped fresh sage
Simmer until the sauce thickens, about 2 minutes. Season with salt and pepper.
Serve the gravy over the pork chops.

Notes

*regular breadcrumbs can be used in place fo the panko breadcrumbs.

*If you don’t have fresh sage, you can use 2 teaspoons of dried sage.

Adapted from Every Day with Rachael Ray September 2007

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition