- Cook Time
- Prep Time
- 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
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.
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; 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.