Ingredients
1 large egg1/2 cup 2% milk1-1/2 cups soft bread crumbs3 teaspoons minced fresh parsley, divided1 teaspoon minced fresh thyme4 bone-in pork loin chops (7 ounces each)1 teaspoon salt, divided3/4 teaspoon pepper, divided1/3 cup canola oil2 tablespoons butter2 tablespoons all-purpose flour1 cup heavy whipping cream1/2 cup beef broth
Preparation
In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture.
In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes.
Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.
