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Makeover Pork Chops with Gravy

 Makeover Pork Chops with Gravy
“My daughter and I made this recipe to create a special meal. I saw all the fat that went into it, and at my age, I can’t handle all those calories,” writes Betty from Sun City, Arizona. Our pros made a few changes to the recipe to improve its nutritional profile and found that Makeover Pork Chops with Gravy captures the home-style feel of the original recipe, but with less than half the fat.
4 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 1 egg
  • 1-1/4 cups 2% milk, divided
  • 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)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 tablespoons reduced-fat butter, divided
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • 1/3 cup half-and-half cream
  • 1/3 cup reduced-sodium beef broth

Directions

  • In a shallow bowl, whisk egg and 1/2 cup milk. Combine the bread
  • crumbs, 1 teaspoon parsley and thyme in another shallow bowl.
  • Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Dip chops in egg mixture, then crumb mixture.
  • In a large skillet over medium-high heat, cook pork chops in 2
  • tablespoons butter for 4 minutes on each side. Transfer to an
  • ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425°
  • for 10-15 minutes or until a meat thermometer reads 160°.
  • Meanwhile, in the same skillet, melt remaining butter. Stir in flour
  • and remaining salt and pepper until smooth; gradually stir in the

2 of 2

Makeover Pork Chops with Gravy (continued)

Directions (continued)

  • cream, broth and remaining milk. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Serve gravy with chops; sprinkle with
  • remaining parsley. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1/3 cup gravy equals 392 calories, 19 g fat (9 g saturated fat), 126 mg cholesterol, 799 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.