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Pork Chops with Gravy

 Pork Chops with Gravy
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.—Betty Slivon, Sun City, Arizona
4 ServingsPrep: 30 min. Bake: 10 min.


  • 1 egg
  • 1/2 cup 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


  • In a shallow bowl, whisk egg and milk. Combine the bread crumbs, 1
  • teaspoon parsley and thyme in another shallow bowl. Sprinkle pork
  • chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in
  • egg mixture, then crumb mixture.
  • In a large skillet over medium-high heat, cook pork chops in oil 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 butter. Stir in flour and

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Pork Chops with Gravy (continued)

Directions (continued)

  • remaining salt and pepper until smooth; gradually stir in cream and
  • broth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve gravy with pork chops; sprinkle with remaining
  • parsley.
  • Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1/3 cup gravy equals 683 calories, 55 g fat (23 g saturated fat), 189 mg cholesterol, 933 mg sodium, 13 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.