Breaded Pork Chops with Sage Cream Gravy

Breaded Pork Chops with Sage Cream Gravy

Yield: 4 servings
Breaded pork chops are combined with a cream gravy with parsley and sage for a delicious, easy and quick dinner full of flavor.

*INGREDIENTS: 
1-1/2 cups milk, divided 
1 large egg
1-1/2 cups panko bread crumbs
2 tablespoons chopped flat-leaf parsley, divided 
Wine Pairing
2 tablespoons chopped fresh sage, divided
Four boneless pork chops
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons flour
1/2 cup heavy cream

* INSTRUCTIONS:
Preheat the oven to 400F.
Combine 1/2 cup of the milk and egg in a bowl. In another bowl, combine the panko with 1 tablespoon of each the parsley and sage.

Season the pork chops with salt and pepper. Dip into the egg mixture, then into the breadcrumb mixture.
In a large skillet, heat the 1/4 cup oil over medium heat. Add the pork chops and cook 3-4 minutes per side. Transfer the pork chops to a cooling rack set over a baking sheet. Bake the pork chops in the preheated oven until cooked through, 8-10 minutes.

In the same skillet, heat the remaining olive oil. Whisk in the flour and cook for 1 minute. Whisk in the remaining 1 cup milk and the cream. Whisk in the remaining parsley and sage and bring to a boil. Simmer until the sauce thickens, about 2 minutes. Season with salt and pepper and serve over the pork chops.
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From Every Day with Rachael Ray September 2007
tasteandtellblog.com