I always enjoy a delicious recipe for pork chops with gravy. This recipe consists of breaded, fried pork chops that are topped with mushroom gravy. The pork chops are dipped in egg and then rolled in a seasoned flour mixture and then fried in the pan. I deiced to double bread the pork chops. The mushroom gravy is prepared in the same skillet and uses ingredients such as chicken broth and milk. I like to use boneless pork chops that are thin cut for this recipe. You can also use boneless skinless chicken breasts instead of pork if you would prefer. If you are using chicken breasts you will want to make sure the internal temperature has reached 165 degrees F. when they are finished cooking. You can serve this recipe with mashed potatoes. Enjoy.
- 4 thin-cut boneless pork chops
- 1 egg
- ½ cup all-purpose flour
- 2 teaspoons seasoning salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced button mushrooms
- 1 cup chicken broth
- 2 tablespoons flour
- ¼ cup milk
- salt and pepper (to taste)
- Preheat the oven to a warm setting. In a bowl beat the egg. In a shallow plate or pie dish combine flour and seasoning salt. Dip the pork chops first in the egg then dredge in the flour to coat completely. Transfer to a plate and allow the pork chops to sit for 15 minutes.
- Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter has melted, fry the pork chops until browned on both sides and cooked through (the internal temperature has reached 145 degrees F.), about 3-4 minutes per side. Transfer to an ovenproof dish and place into the oven to keep warm.
- Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top of the mushrooms and stir to combine. Cook for 1 minute. Whisk in the chicken broth and milk. Cook until thickened. Season with salt and pepper to taste.
- Place the cooked pork chops onto the serving platter spoon the mushroom gravy over the top.