Breaded Pork Chops with Sage Cream Gravy

By Traceylu-2

Ingredients

• 1-1/2 cups milk, divided
• 1 large egg
• 1-1/2 cups panko (Japanese bread crumbs) or regular bread crumbs
• 2 tsp dried parsley, divided
• 2 tsp dried sage, divided
• Four boneless pork chops, pounded to 1/4 inch thickness
• Salt and pepper
• 4 Tbls EVOO, divided
• 2 Tbls flour
• 1 Tbls butter
• 1/2 cup heavy cream or half-and-half

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat oven to 350F.

In a wide bowl, whisk 1/2 cup milk with the egg. In a dish, combine the bread crumbs and 1 tsp each parsley and sage.

Season the chops with salt and pepper. Coat each chop with the egg mixture, then with the crumb mixture, shaking off any excess.

In a large skillet, heat 3 tbls olive oil over medium-high heat. Working in batches, add the chops and cook, 3 to 4 minutes per side. Transfer to a rack set over a baking sheet and place in oven to stay warm; reserve the skillet.

Meanwhile, in the skillet, heat the remaining tbls oil + 1 tbls butter over medium heat. Add the flour and cook, whisking, until golden. Whisk in the remaining 1 cup milk and the cream. Stir in the remaining 1 tsp each parsley and sage and bring to a boil. Simmer until thickened, about 2 minutes. Season with salt and pepper and serve with the chops.