Pork Chops

Last night I made a quick meal of pork chops, asparagus and baked potato.  I decided to make breaded pork chops with a gravy, but I couldn't really find a recipe that I liked, so I made something up.  I used a panko for the breading, because that's what we had and its just so much crispier and fluffier than regular bread crumbs.  I also made a quick gravy sauce to go along with it and add some more flavor to the pork. I used a little bit of minced garlic, butter, milk, and seasonings in the pan after the pork chops were cooked and simmered that for a while, thickening with flour.  It turned out really nicely and much more homemade than shake-n-bake, lol.  

Breaded Pork Chops with Garlicky Gravy
- 4 boneless pork chops
- 2 tbs olive oil
- 1 cup AP flour
- 2 eggs, lightly beaten 
- 1 1/2 cups panko bread crumbs
- seasonings, garlic powder, salt, pepper, etc.
- 2 cloves garlic, minced
- 1 tbs flour
- 1/2 cup milk or half and half
- 4 tbs butter
- 2 tbs parmesan cheese


Place flour, eggs, and panko in 3 separate shallow dishes.  Season the panko with salt, pepper, garlic powder and your favorite seasonings or herbs.  Place the pork chops in the flour and cover completely.  Then, dredge them through the beaten egg.  Coat with panko bread crumbs and set aside.  Heat a cast iron skillet over medium heat and add 2 tbs of olive oil, to coat bottom of pan.  Once pan is hot, add pork chops and cook for about 5 minutes per side, until no longer pink in the middle.  


After pork chops are cooked through, remove them from pan and reduce to low heat.  Add 2 tbs of butter and minced garlic to the skillet. Sauté until golden brown, then sprinkle 1 tbs of flour in the pan and stir.  Add the remaining 2 tbs of butter, milk, salt and pepper, and seasonings.  Continue stirring and cook for another few minutes, until thick and creamy.  Add the parmesan cheese and melt. Cover the pork chops with the gravy and serve.