Description
Breaded Pork Chops with Cream Gravy is a classic comfort dish featuring crispy pork chops topped with a rich, creamy gravy. This recipe combines tender meat with a flavorful coating and a savory sauce, making it a family favorite.
Ingredients
Units
Scale
For the Pork Chops:
- 4 boneless pork chops, about 1/2 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons milk
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 cup vegetable oil
For the Cream Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon dried sage (or 1 teaspoon fresh, minced)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Pork Chops:
- Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
- Set up a dredging station with three shallow bowls:
- First bowl: mix flour, garlic powder, paprika, onion powder, salt, and pepper.
- Second bowl: beat the egg with milk.
- Third bowl: place panko bread crumbs (mix in parsley if using).
- Dredge each pork chop in the flour mixture, shaking off excess. Dip into the egg mixture, then coat with panko crumbs, pressing gently to adhere.
- Cook the Pork Chops:
- In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- Add pork chops and cook until golden brown, about 3-4 minutes per side, ensuring an internal temperature of 145°F.
- Transfer to a paper towel-lined plate to drain excess oil.
- Make the Cream Gravy:
- Remove excess oil from the skillet, leaving about 2 tablespoons and any browned bits.
- Reduce heat to medium-low. Add butter and melt.
- Whisk in flour, stirring constantly for 1-2 minutes to eliminate raw flour taste.
- Slowly pour in milk, whisking continuously to prevent lumps.
- Add sage, and season with salt and pepper. Cook until gravy thickens, about 5 minutes.
- Serve:
- Plate the pork chops and spoon cream gravy over the top.
- Serve with mashed potatoes or your favorite sides.
Notes
- For a lighter option, bake the breaded pork chops in a preheated 400°F oven for 10-15 minutes, until cooked through.
- To reheat and maintain crispiness, warm pork chops in a 350°F oven for 10-12 minutes.
- Leftover gravy can be refrigerated and reheated over low heat; add a splash of milk if it becomes too thick.