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.
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yield
6 -8
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For panko pork chops with creamy gravy
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1 lgegg
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1/2 cskim milk
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1 Tbspdried parsley
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1 Tbspdried thyme
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1 1/4 cpanko bread crumbs
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salt & pepper to taste
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8boneless pork chops
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4 Tbsplight butter, divided
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1/4 cflour
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1/3 cfat free beef broth
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1 1/2 cbuttermilk
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1/4 cjimmy dean sausage & bacon crumbles
How To Make panko pork chops with creamy gravy
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1Preheat oven to 425*. In a shallow bowl, whisk together egg and skim milk. In another bowl, combine Panko parsley, thyme, salt & pepper.
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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.
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3Transfer pork to a baking sheet coated with cooking spray. Bake, uncovered 15-20 minutes or until no longer pink.
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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.
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