Ingredients
- 1 1/2 cups milk, divided
- 1 egg
- 1 1/2 cups Panko bread crumbs
- 2 TB chopped parsley
- 2 TB chopped fresh sage
- 4 to 6 pork chops
- Salt & pepper
- 1/4 cup plus 2 TB extra virgin olive oil
- 2 TB flour
- 1/2 cream or half & half
Details
Servings 4
Adapted from rachaelraymag.com
Preparation
Step 1
Preheat oven to 400. In a shallow bowl, whisk together ½ cup milk with the egg. In another shallow dish, combine the panko, 1 TB parsley, & 1 TB sage. Season pork chops with salt & pepper. In a large skillet, heat ¼ cup olive oil over medium-high heat. Working in batches, add pork chops & cook 3 to 4 minutes per side. Transfer to a rack set over a baking sheet & coated with cooking spray. Reserve the skillet. Bake the pork chops for 8 to 10 minutes. Meanwhile, heat the remaining 2 TB oil in the skillet over medium heat. Add the flour, whisking until golden. Whisk in the remaining 1 cup milk & the cream or half & half. Stir in the remaining parsley & sage. Bring to a boil, then simmer until thickened, about 2 minutes. Season with salt & pepper. Serve the gravy over the pork chops.
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