panko pork chops with creamy gravy
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.
prep time
30 Min
cook time
20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 large egg
- 1/2 cup skim milk
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 1/4 cups panko bread crumbs
- - salt & pepper to taste
- 8 - boneless pork chops
- 4 tablespoons light butter, divided
- 1/4 cup flour
- 1/3 cup fat free beef broth
- 1 1/2 cups buttermilk
- 1/4 cup jimmy dean sausage & bacon crumbles
How To Make panko pork chops with creamy gravy
-
Step 1Preheat oven to 425*. In a shallow bowl, whisk together egg and skim milk. In another bowl, combine Panko parsley, thyme, salt & pepper.
-
Step 2Heat 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.
-
Step 3Transfer pork to a baking sheet coated with cooking spray. Bake, uncovered 15-20 minutes or until no longer pink.
-
Step 4Melt 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes