This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture.
- In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes.
- Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.
1 pork chop with 1/3 cup gravy: 683 calories, 55g fat (23g saturated fat), 189mg cholesterol, 933mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 34g protein.
- 1 large egg
- 1/2 cup 2% milk
- 1-1/2 cups soft bread crumbs
- 3 teaspoons minced fresh parsley, divided
- 1 teaspoon minced fresh thyme
- 4 bone-in pork loin chops (7 ounces each)
- 1 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1/3 cup canola oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup beef broth