Ingredients
1 egg1-1/4 cups 2% milk, divided1-1/2 cups soft bread crumbs3 teaspoons minced fresh parsley, divided1 teaspoon minced fresh thyme4 bone-in pork loin chops (7 ounces each)3/4 teaspoon salt, divided1/2 teaspoon pepper, divided3 tablespoons reduced-fat butter, divided3 tablespoons plus 1 teaspoon all-purpose flour1/3 cup half-and-half cream1/3 cup reduced-sodium beef broth
Preparation
In a shallow bowl, whisk egg and 1/2 cup milk. Combine the bread crumbs, 1 teaspoon parsley and thyme in another shallow bowl. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chops in egg mixture, then crumb mixture.
In a large skillet over medium-high heat, cook pork chops in 2 tablespoons butter for 4 minutes on each side. Transfer to an ungreased 13x9-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until a thermometer reads 160°.
Meanwhile, in the same skillet, melt remaining butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in the cream, broth and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chops; sprinkle with remaining parsley.
