It's a Keeper: Breaded Pork Chops with Sage Cream Gravy

Sometimes when I blog about a recipe I made a long time ago, it inspires me to make it again. Now, that might not mean much to some people, but I hardly ever make recipes twice, much to my husband's dismay. However, I'm thinking I might be making Breaded Pork Chops with Sage Cream Gravy and Honey Mustard-Dressed Green Bean Salad sometime soon. This recipe was in the Good For You feature of Rachael Ray's magazine.

When I made this recipe, I found that there was waaaaay to much dressing for the salad. Not usually a big deal, but EVOO is expensive. Next time, I'd make half the dressing. I'm thinking of adding this salad to my go-to sides list.

The pork chops, on the other hand, were prefect. This cooking method resulted in chops that were nice and crispy on the outside and tender on the inside while avoiding pan frying. I like my gravy nice and thick, so if you like yours thinner, you might need to add more milk.

Here's the recipe with my comments in brackets:


Breaded Pork Chops with Sage Cream Gravy
By: Liz Pearson
From: Good for You

4 Servings

Prep 20 min
Cook 15 min

1-1/2 cups milk
1 large egg
1-1/2 cups panko (Japanese bread crumbs) [You might not have noticed them in your store, but they are most likely there somewhere!]
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh sage [Seriously, you have to use the fresh stuff. It's worth the time and the money.]
Four 1-inch-thick center-cut pork chops (about 2 1/2 pounds total)
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons flour
1/2 cup heavy cream

Preheat the oven to 400°. In a wide bowl, whisk 1/2 cup milk with the egg. In a dish, combine the panko and 1 tablespoon each parsley and sage.

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

In a large skillet, heat 1/4 cup 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 [it's important to use a rack so that both sides of your chop stay crispy]; reserve the skillet. Bake the chops until golden and just cooked through, 8 to 10 minutes.

Meanwhile, in the skillet, heat the remaining 2 tablespoons oil 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 tablespoon 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.

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