Description
Crisp and savory pork chops pair perfectly with creamy gravy made of pan drippings. Pork Chops with Pan Gravy is weeknight-ready!
Ingredients
- 2 teaspoons Seasoning Salt
- ½ teaspoons Onion Powder
- ½ teaspoons Paprika
- ¼ teaspoons Ground Black Pepper
- ¼ cups Flour
- 1 cup Plain Breadcrumbs
- 1 whole Egg, Beaten
- 1 Tablespoon Milk
- 8 whole Thin Pork Chops, Patted Dry And Excess Fat Trimmed
- 2 Tablespoons Unsalted Butter, Divided
- 3 Tablespoons Olive Oil, Divided
- 1-½ cup Beef Broth
- 2 Tablespoons Cornstarch
- 3 Tablespoons Water
Preparation
In a small bowl, mix together seasoning salt, onion powder, paprika, black pepper and flour. Pour flour mixture onto a sheet of aluminum foil.
On another piece of foil, pour breadcrumbs. Fold up sides of foil so filling does not pour out. Finally, combine egg and milk in a wide dish.
Dip each pork chop (on both sides) first in flour, then egg, and finally breadcrumbs, shaking off any excess after each step. Set aside.
Heat a large skillet over medium heat. Add half of butter and half of oil to pan. Once butter is melted, lay 4 pork chops in the pan in a single layer. __cook 2 minutes on each side or until golden brown. Remove pork chops from the pan and place on a paper towel lined plate to cool.
Add remaining butter and oil to pan. Once butter is melted, add remaining pork chops and __cook and allow to cool on a separate dish. Cover the pork chops loosely with foil.
Turn heat on pan to low and whisk in beef broth, being sure to scrape up burnt-on bits in the bottom of the pan. Increase heat to medium.
In a small bowl, whisk cornstarch and water. Pour into gravy and whisk constantly until gravy has thickened. Once thickened, serve pork chops warm with gravy on the side.
