1 egg
1/2 cup milk
1 cup bread crumbs
1 t. parsley
1 t. thyme
1 t. season-all or additional seasonings of your choice
4 bone-in pork loin chops
salt and pepper to taste
2 T. oil or butter for browning
2 T. butter
2 T. all-purpose flour
2 cups beef broth
2 T. cornstarch, mixed in 1/4 cup cold water, optional
Additional beef bouillon to taste
Whisk egg and milk together. Combine the bread crumbs, 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 ~2-4 minutes on each side or until lightly browned. Transfer to an ungreased baking pan. Bake, uncovered, at 425° for about 10-15 minutes or until a meat thermometer reads 160°.
In the same skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cornstarch/water mixture if necessary. Add additional bouillon or other seasonings to taste. Serve gravy with pork chops and mashed potatoes.
Holly's Note:
I found the original recipe at Taste of Home. I modified it significantly, mainly because the original recipe called for a milk gravy made with whipping cream and it wasn't as good as a broth-based gravy. I also only had dried herbs, so I played with the measurements there too.
1/2 cup milk
1 cup bread crumbs
1 t. parsley
1 t. thyme
1 t. season-all or additional seasonings of your choice
4 bone-in pork loin chops
salt and pepper to taste
2 T. oil or butter for browning
2 T. butter
2 T. all-purpose flour
2 cups beef broth
2 T. cornstarch, mixed in 1/4 cup cold water, optional
Additional beef bouillon to taste
Whisk egg and milk together. Combine the bread crumbs, 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 ~2-4 minutes on each side or until lightly browned. Transfer to an ungreased baking pan. Bake, uncovered, at 425° for about 10-15 minutes or until a meat thermometer reads 160°.
In the same skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cornstarch/water mixture if necessary. Add additional bouillon or other seasonings to taste. Serve gravy with pork chops and mashed potatoes.
Holly's Note:
I found the original recipe at Taste of Home. I modified it significantly, mainly because the original recipe called for a milk gravy made with whipping cream and it wasn't as good as a broth-based gravy. I also only had dried herbs, so I played with the measurements there too.
I have tried making breaded pork chops before but they never turn out very good. Or I should say the breading doesn't, it gets mushy unless I turn on the broiler for a few minutes. I have never tried frying them first. Does this make the crust crispy even after baking?
ReplyDeleteYes, these weren't soggy at all. Frying for a couple of minutes on each side makes a big difference. These were very moist inside too.
ReplyDelete