Crispy Pork Chops With Gravy

• servings: 4 servings
• total time: 30 minutes

Ingredients

4 (6-oz.) boneless pork loin chops

1 tsp. kosher salt, divided

3/4 tsp. garlic powder

3/4 tsp. black pepper, divided

6 Tbsp. all-purpose flour, divided

1 large egg, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup canola oil

1 Tbsp. unsalted butter

1 cup unsalted chicken stock

1 tsp. chopped fresh or 1/4 tsp. dried thyme

2 Tbsp. heavy cream

Directions

Gather all ingredients.

Place pork chops on a cutting board or work surface. Press firmly with the heel of your hand to slightly flatten each chop. Combine 3/4 teaspoon salt, garlic powder, and 1/4 teaspoon pepper in a small bowl. Season chops evenly on both sides with salt mixture.

Place 1/4 cup flour in a shallow bowl. Place egg in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chop at a time, dredge chop in flour, shaking off excess. Dip in egg, turning to coat. Dredge in panko, pressing gently to adhere.

Heat oil in a large skillet over medium. Add chops to pan. Cook until evenly browned and center of chops register 145°F on a thermometer, 7 to 9 minutes per side. Place chops on a wire rack.

Carefully remove any panko crumbs from skillet, leaving about 1 tablespoon oil in pan. Add butter and cook over medium heat until butter melts. Whisk in remaining 2 tablespoons flour; cook until lightly browned, 1 to 2 minutes. Gradually whisk in chicken stock until smooth. Stir in thyme and remaining 1/4 teaspoon each salt and pepper. Cook until bubbly and thickened, whisking occasionally, 2 to 3 minutes. Whisk in cream. Serve gravy with chops.