“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.
Makeover Pork Chops with Gravy Recipe photo by Taste of Home
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1 large 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 butter, divided
3 tablespoons plus 1 teaspoon all-purpose flour
1/3 cup half-and-half cream
1/3 cup reduced-sodium beef broth
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 13x9-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until a thermometer reads 160°.
Meanwhile, in the same skillet, melt remaining 1 tablespoon butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in the 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.
1 pork chop with 1/4 cup gravy: 401 calories, 21g fat (11g saturated fat), 129mg cholesterol, 719mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 35g protein.