Breaded Pork Chops with Sage Cream Gravy

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Name: Breaded Pork Chops with Sage Cream Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Afghan
Ingredients: 1 1/2 cups milk; l large egg; 1 1/2 cups panko; 2 teaspoons chopped flat-leaf parsley; 2 teaspoons chopped fresh sage; 4 - 1~doublequote thick center-cut pork chops; Salt & Pepper; 1/2 cup plus 2 T extra-virgin olive oil; 2 teaspoons flour; 1/2 cup heavy cream

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INGREDIENTS

1 1/2 cups milk
l ; large egg
1 1/2 cups panko
2 teaspoons chopped flat-leaf parsley
2 teaspoons chopped fresh sage
4 - 1~doublequote thick center-cut pork chops
Salt ; & Pepper
1/2 cup plus 2 T extra-virgin olive oil
2 teaspoons flour
1/2 cup heavy cream

INSTRUCTIONS

Preheat oven to 400. In a wide bowl, whisk 1/2 c milk with the egg.

In a dish, combine the panko & 1 T each parsley & sage.

Season the chops with salt & pepper. Coat each chop with the egg

mixture, then with the panko mixture, shaking off any excess.

In a large skillet, heat 1/4 c olive oil over medium heat. Working in

batches, add the chops & cook, 3 to 4 minutes per side. Transfer to a

rack set over a baking sheet; reserve the skillet. Bake the chops

until golden & just cooked through, 8 - 10 minutes.

Meanwhile in the skillet, heat the remaining 2 T oil over medium heat.

Add the flowr & cook, whisking, until golden. Whisk in the remaining

1 c milk & the cream. Stir in the remaining 1 T each parsley 7 sage &

NOTES

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Breaded Pork Chops with Sage Cream Gravy

1 1/2 cups milk
 l large egg
1 1/2 cups panko
2 teaspoons chopped flat-leaf parsley
2 teaspoons chopped fresh sage
4 - 1~doublequote thick center-cut pork chops
 Salt & Pepper
1/2 cup plus 2 T extra-virgin olive oil
2 teaspoons flour
1/2 cup heavy cream

Preheat oven to 400.  In a wide bowl, whisk 1/2 c milk with the egg.  
In a dish, combine the panko & 1 T each parsley & sage.

Season the chops with salt & pepper.  Coat each chop with the egg 
mixture, then with the panko mixture, shaking off any excess.

In a large skillet, heat 1/4 c olive oil over medium heat. Working in 
batches, add the chops & cook, 3 to 4 minutes per side.  Transfer to a 
rack set over a baking sheet; reserve the skillet.  Bake the chops 
until golden & just cooked through, 8 - 10 minutes.

Meanwhile in the skillet, heat the remaining 2 T oil over medium heat.  
  Add the flowr & cook, whisking, until golden.  Whisk in the remaining 
1 c milk & the cream.  Stir in the remaining 1 T each parsley 7 sage &

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Nutrition

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Serving Size: 1 recipe (944g)
Recipe Makes: 1

Calories: 1603
Calories from Fat: 376 (23%)

Amt Per Serving		% DV

	Total Fat 41.7g	56 %
	Saturated Fat 18.9g	95 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 7.8g
Cholesterol 88.8mg		27 %
Sodium 2521.5mg		87 %
Potassium 867.9mg		23 %
Total Carbohydrate 253g		74 %
	Dietary Fiber 15.5g	62 %
	Sugars, other 237.5g
Protein 49.9g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1603

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