Panko Pork Chops with Creamy Gravy

By WaffleCrumbs

I upped the calories a bit by using buttermilk instead of 2% milk and I added about 1/4 c. leftover Jimmy Dean sausage & bacon crumbles to the gravy...oh my goodness! Made with roasted potatoes & California vegetable medley.

Ingredients

• 1 egg
• 1/2 c. skim milk
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1-1/4 c. Panko Japanese bread crumbs
• salt and pepper to taste
• 4 boneless pork chops (4 oz. each)
• 3 Tbsp light butter, divided
• 1/4 c flour
• 1/3 c fat-free beef broth
• 1-1/2 c 2% milk (less than 2% works fine, but it won’t be as thick)

Details

Preparation time 25mins
Cooking time 45mins
Adapted from normalcooking.com

Preparation

Step 1

Preheat oven to 425 degrees F.
In a shallow bowl, whisk together egg and skim milk. In another bowl, combine Panko, parsley, thyme, salt and pepper.
Heat a large nonstick skillet or cast iron pan. Add 2 Tbsp butter and melt.
Dip pork chops in egg mixture, then coat in Panko mixture. Place in pan and cook for 4 minutes per side or until browned.
Transfer pork to a large baking sheet coated with nonstick spray. Bake, uncovered, at 425 for 15-20 minutes or until no longer pink.
Meanwhile, melt remaining 1 Tbsp butter in pan. Stir in flour. Gradually add beef broth and then milk. Bring to a boil, while continually whisking. Cook until thickened. Serve with pork chops.