Panko Pork Chops with Creamy Gravy

WaffleCrumbs aka Lyn


This called for 2% milk for gravy, I used buttermilk since that was all I had. The meat crumbles were optional, but they added a little something to the gravy. I also use a combination of salt, pepper, garlic powder & onion powder in place of regular salt & pepper. I use it on everything - veggies, meats/fish, potatoes, etc.

Served this meal with roasted potatoes & frozen California medley vegetables.


☆☆☆☆☆ 0 votes

30 Min
20 Min


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  • 1 large
  • 1/2 c
    skim milk
  • 1 Tbsp
    dried parsley
  • 1 Tbsp
    dried thyme
  • 1 1/4 c
    panko bread crumbs
  • ·
    salt & pepper to taste
  • 8
    boneless pork chops
  • 4 Tbsp
    light butter, divided
  • 1/4 c
  • 1/3 c
    fat free beef broth
  • 1 1/2 c
  • 1/4 c
    jimmy dean sausage & bacon crumbles

How to Make Panko Pork Chops with Creamy Gravy


  1. Preheat oven to 425*. In a shallow bowl, whisk together egg and skim milk. In another bowl, combine Panko parsley, thyme, salt & pepper.
  2. Heat a large nonstick skillet, add 3 T. butter and melt. Dip pork chops in egg mixture, then in breadcrumb mixture. Place in pan and cook for 4 minutes per side or until browned.
  3. Transfer pork to a baking sheet coated with cooking spray. Bake, uncovered 15-20 minutes or until no longer pink.
  4. Melt remaining butter in pan and stir in flour. Gradually add beef broth and buttermilk. Bring to a boil continually whisking. Add meat crumbles and cook until thickened. Serve over pork chops.

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About Panko Pork Chops with Creamy Gravy

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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