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Breaded Pork Chops with Sage Cream Gravy

September 2007
Breaded Pork Chops with Sage Cream Gravy

by 8 people

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Replace your standard gravy from the braising liquid with a rich, sage cream gravy that's ready in 5 minutes.

Makes: 4 servings

Prep: 20 mins

Cook: 15 mins

  • 1 1/2 cups milk
  • 1 large egg
  • 1 1/2 cups panko (Japanese bread crumbs)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 4 1 inches 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
  1. Preheat the oven to 400 degrees . 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.
  2. Season the chops with salt and pepper. Coat each chop with the egg mixture, then with the panko mixture, shaking off any excess.
  3. 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; reserve the skillet. Bake the chops until golden and just cooked through, 8 to 10 minutes.
  4. 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.
  • Rather than seasoning with salt, we used fresh herbs for bright flavor and replaced cracker crumbs with panko for a light, crisp crust.
  • Baking the pork chops not only cuts down cooking time, it also avoids pan-frying!
  • Instead of asking for whatever cut is available, be sure to get 1-inch-thick center-cut chops for even cooking.