Experience the ultimate comfort food with our incredibly flavorful Breaded Pork Chops, generously smothered in a rich, herbed Cream Gravy. This dish, featuring aromatic parsley and sage, promises a delicious, easy, and satisfying dinner that’s perfect for any night of the week.
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If you’re looking to explore more delightful pork dishes, be sure to try our acclaimed Pork Carnitas or these savory Shredded Pork Tacos for a taste of Mexico.
In a world of culinary trends and exotic flavors, there’s an undeniable comfort in returning to the classics. This recipe for breaded pork chops with cream gravy is a perfect example of such a timeless favorite. It’s not just a meal; it’s a warm hug on a plate, evoking memories of home-cooked goodness and effortless satisfaction.
Life can be incredibly busy, and sometimes, the thought of preparing dinner feels like an insurmountable task at the end of a long day. This dish is designed precisely for those moments. It’s wonderfully simple, yet incredibly comforting, making it an ideal choice when you crave a hearty, flavorful meal without the stress of complex cooking. Forget about elaborate planning; these breaded pork chops come together quickly, allowing you to catch your breath and enjoy a delicious, wholesome dinner that truly hits the spot.
Imagine serving these golden-brown pork chops over a bed of creamy mashed potatoes, perhaps alongside a vibrant green vegetable. Dinner is not just done; it’s transformed into a comforting experience that nourishes both body and soul. This recipe truly celebrates the joy of simple, traditional cooking.
Why Breaded Pork Chops Are a Timeless Favorite
Breaded pork chops hold a special place in the hearts of many, and for good reason. The act of breading creates a delightful textural contrast: a crispy, golden exterior that gives way to tender, juicy pork inside. This method not only locks in moisture and flavor but also adds an appealing crunch that makes every bite satisfying. Unlike plain pan-fried or baked chops, the breading acts as a protective layer, ensuring the pork remains succulent and never dry.
Furthermore, breaded pork chops are incredibly versatile. They pair beautifully with a wide array of side dishes, from simple mashed potatoes to steamed vegetables or even a light salad. The mild flavor of pork provides a perfect canvas for various seasonings and sauces, making it a dish you can easily adapt to your family’s preferences. It’s a classic for a reason – it’s a fuss-free, family-friendly meal that consistently delivers on taste and comfort, embodying the essence of wholesome home cooking.
How to Make Perfectly Breaded Pork Chops
Creating these delectable breaded pork chops requires just a few basic ingredients and a straightforward process. The key lies in setting up an efficient breading station and understanding the cooking method to achieve that desirable crispy coating and tender interior. Here’s a detailed guide to making them:
Choosing the Right Pork Chops
For the best results, select thick-cut, boneless pork chops, ideally about 1 to 1.5 inches thick. Thicker chops are less likely to dry out during cooking and provide a more substantial, satisfying bite. While boneless chops are more convenient for quick meals, bone-in chops can offer even more flavor. Look for chops with good marbling, which indicates a juicier, more tender outcome. Freshness is key, so choose pork with a light pink color and no strong odor.
The Art of Breading
- Prepare Your Breading Station: You’ll need two shallow dishes. A pie pan works wonderfully for this. In the first dish, whisk together your egg and milk mixture. In the second, combine the panko breadcrumbs with your fresh herbs (parsley and sage for this recipe). Panko breadcrumbs are highly recommended for their superior crispiness, but regular breadcrumbs can be used as an alternative.
- Season the Pork: Before breading, generously season both sides of your pork chops with salt and freshly ground black pepper. This step is crucial for building flavor from the inside out.
- Coat Thoroughly: Take one pork chop at a time. First, dip it into the egg and milk mixture, ensuring it’s completely coated. Let any excess drip off. Then, transfer the chop to the panko mixture. Press the breadcrumbs firmly onto both sides of the pork chop to ensure a thick, even coating. This adherence is what creates that beautiful crispy crust. Repeat for all chops.
Pan-Frying to Perfection
- Heat the Skillet: Heat olive oil in a large, heavy-bottomed skillet (cast iron works great!) over medium heat. Ensure the oil is hot enough, but not smoking, to achieve a golden-brown crust without burning. A good test is to drop a tiny pinch of breadcrumbs into the oil; if it sizzles immediately, it’s ready.
- Brown the Chops: Carefully place the breaded pork chops into the heated skillet. Avoid overcrowding the pan, as this can lower the oil temperature and prevent proper browning. Cook the pork chops for about 3-4 minutes per side, or until they achieve a rich, golden-brown crust. At this stage, you’re primarily aiming for color and crispness, not full doneness.
- Finish in the Oven: Transfer the browned pork chops to a cooling rack placed on a baking sheet. This setup allows air to circulate around the chops, keeping the bottom crust crisp. Finish cooking them in a preheated oven (400ºF or 200ºC) for approximately 8-10 minutes, or until the internal temperature reaches 145ºF (63ºC). This two-step cooking method ensures the chops are cooked through and tender, without sacrificing the crispy coating.
Secrets to the Perfect Silky Cream Gravy
Many home cooks find the idea of making homemade gravy daunting, often viewing it as a complicated culinary art. I admit, it intimidated me for a long time too! But the truth is, crafting a rich, flavorful gravy from scratch is surprisingly simple once you understand a few basic principles. Once you try it, you’ll realize just how easy and rewarding it is to make your own silky-smooth cream gravy.
The Foundation of Flavor and Texture
Every great gravy relies on three essential components: a fat, a thickener, and a liquid. For this classic recipe, we’ll use butter as our fat, all-purpose flour as our thickener, and a luxurious blend of milk and heavy cream for our liquid. The magic begins with the skillet you used to cook the pork chops. There’s no need to clean it out; in fact, those delicious browned bits and drippings left behind are packed with flavor, ready to be incorporated into your gravy, adding an incredible depth that store-bought gravies can’t match. This process is often referred to as “deglazing” and is a cornerstone of rich sauce making.
Crafting the Perfect Roux and Smoothness
To start your gravy, melt the butter completely in the same skillet over medium heat. Once fully melted, whisk in the flour. This combination creates a “roux,” which is the base of your gravy. Cook the roux for about 1-2 minutes, stirring constantly. This step is crucial; cooking the flour eliminates its raw taste and ensures a smoother finish. You’ll want the roux to be a light, golden color, smelling slightly nutty.
Now comes the trick to avoiding lumps: adding your liquid slowly while continuously whisking. I prefer to add the milk and cream gradually, a little at a time, vigorously whisking after each addition until it’s fully incorporated. This slow incorporation allows the flour particles to swell and thicken evenly, preventing those dreaded clumps. Continue to whisk consistently as you add all the liquid, ensuring a perfectly smooth and velvety consistency.
Herb Infusion and Final Touches
For this herbed cream gravy, we’re infusing it with fresh parsley and sage, which complement the pork beautifully. Once your liquid is fully incorporated and the gravy starts to thicken, whisk in the chopped fresh herbs. Continue to gently whisk the gravy as it comes to a gentle simmer and thickens to your desired consistency. This usually takes just a couple of minutes. Season generously with salt and pepper to taste, adjusting as needed.
Once the gravy has thickened, reduce the heat to low and keep it warm until your pork chops are finished cooking. Before serving, give it another good whisk to ensure it’s perfectly smooth and creamy. If at any point the gravy becomes too thick, simply whisk in a splash more milk until you reach your preferred consistency. Conversely, if it’s too thin, you can make a small slurry of flour and water, whisk it in, and simmer briefly to thicken.
What to Serve with Breaded Pork Chops
These breaded pork chops, especially when drenched in rich cream gravy, are incredibly versatile and pair well with a variety of side dishes. For a classic, comforting meal, mashed potatoes are almost essential; their creamy texture perfectly absorbs the savory gravy. Beyond that, consider:
* **Roasted Vegetables:** Asparagus, green beans, carrots, or broccoli, simply roasted with a little olive oil, salt, and pepper, add a healthy and colorful contrast.
* **Rice Pilaf or Wild Rice:** A flavorful rice dish can be a lighter alternative to potatoes.
* **Egg Noodles:** Tossed with a little butter and herbs, egg noodles are another fantastic option for soaking up all that delicious gravy.
* **A Simple Salad:** A fresh green salad with a light vinaigrette can cut through the richness of the dish, offering a refreshing balance.
Storage and Reheating Tips
If you happen to have any leftovers, these breaded pork chops store surprisingly well. Allow the chops and gravy to cool completely before transferring them to separate airtight containers. They can be refrigerated for up to 3-4 days. To reheat, gently warm the gravy in a saucepan over low heat, whisking occasionally. For the pork chops, the best method is to reheat them in the oven or an air fryer at 350°F (175°C) for 10-15 minutes until heated through and the breading crisps up again. Microwaving is an option, but it may make the breading soft.
Customize Your Classic: Variations
While this recipe is a beloved classic, there’s always room for personal touches and variations:
* **Herb Swap:** Experiment with other fresh herbs in your gravy, such as thyme, rosemary, or a blend of Italian herbs, to create different flavor profiles.
* **Spicy Kick:** Add a pinch of cayenne pepper or red pepper flakes to the breading or gravy for a subtle heat.
* **Cheese Please:** Incorporate a small amount of grated Parmesan cheese into the breadcrumb mixture for an extra layer of savory flavor.
* **Mushroom Gravy:** Sauté some sliced mushrooms in butter before adding the flour for a delicious mushroom cream gravy.
* **Gluten-Free Option:** Use gluten-free panko breadcrumbs and a gluten-free all-purpose flour blend for the gravy to make this dish suitable for those with dietary restrictions.
More Delightful Pork Chop Recipes
If you’re a fan of pork chops and eager to expand your culinary repertoire, here are a few more fantastic recipes to explore:
Italian Pork Chops with Creamy Mushroom Sauce
Pork Chops with Dijon Mushrooms
Honey Mustard Pork Chops
Panko Pork Chops with Creamy Herb Dressing
Grilled Pork Chops with Cilantro Lime Sauce
Spice Rubbed Pork Chops with Mustard Bacon Barbecue Sauce
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Breaded Pork Chops with Cream Gravy
A star rating of 5 out of 5 from 1 vote.
Author: Deborah Harroun
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings (This recipe can be easily adjusted for more servings.)
Course: Main Dish
Cuisine: American
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Breaded pork chops are combined with a luscious cream gravy, infused with fresh parsley and sage, creating a flavorful, quick, and easy dinner that’s pure comfort.
Ingredients
Pork Chops
- 1/2 cup milk
- 1 large egg
- 1 1/2 cups panko bread crumbs
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 4 thick boneless pork chops (about 2 lbs total)
- Salt and pepper, to taste
- 1/4 cup extra virgin olive oil
Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup heavy whipping cream
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh sage
Instructions
- Preheat the oven to 400ºF (200ºC). Place an oven-safe cooling rack on a baking sheet and set aside.
- Combine 1/2 cup of milk and the egg in a shallow bowl.
- In another bowl, combine the panko with 1 tablespoon of parsley and 1 tablespoon of sage.
- Season the pork chops generously with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Dip each pork chop into the milk and egg mixture, then into the breadcrumb mixture, pressing the crumbs firmly onto the pork chops to ensure a good coating.
- Add the breaded pork chops to the hot skillet and cook for 3-4 minutes per side, until beautifully browned and crispy.
- Transfer the browned pork chops to the prepared cooling rack over the baking sheet and bake in the preheated oven for 8-10 minutes, or until cooked through and tender (internal temperature reaches 145ºF/63ºC).
- While the pork chops are baking, melt the butter in the same skillet used for the chops. Whisk in the flour and cook for 1 minute, stirring continuously to create a roux.
- Gradually whisk in the remaining 1 cup of milk and the heavy cream, ensuring to whisk out any lumps. Add the remaining parsley and sage. Continue to whisk until the mixture comes to a gentle boil and begins to thicken.
- Simmer the gravy for about 2 minutes, whisking occasionally, until it reaches your desired thickness. Season with salt and pepper to taste.
- Serve the hot, creamy gravy generously over the cooked breaded pork chops.
Recipe Notes:
- Regular breadcrumbs can be used as a substitute for panko breadcrumbs, though panko provides a crispier texture.
- If fresh sage is unavailable, you can use 2 teaspoons of dried sage.
- This recipe has been adapted from Every Day with Rachael Ray, September 2007 issue.
- Nutrition information is provided as an estimate only. Various brands and products can alter the nutritional values. Any nutritional information should be used as a general guide and not a substitute for professional dietary advice.
Nutrition Information
Serving: 1 pork chop plus 1/4 of the gravy
- Calories: 686 kcal (34% DV)
- Carbohydrates: 24g (8% DV)
- Protein: 48g (96% DV)
- Fat: 46g (71% DV)
- Saturated Fat: 17g (106% DV)
- Polyunsaturated Fat: 18g
- Trans Fat: 0g
- Cholesterol: 224mg (75% DV)
- Sodium: 559mg (24% DV)
- Fiber: 1g (4% DV)
- Sugar: 3g (3% DV)
Keywords: breaded pork chops, cream gravy, how to make breaded pork chops, easy pork chops, comfort food, dinner recipe, homemade gravy, sage parsley pork.
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