Pork Chops with Cream Gravy

We tried a new recipe tonight--another one I found on the 30 Weight Watchers recipes site.  It was really good!  The gravy was lumpier and thicker than I think I've ever had, but it was good.  I would absolutely eat this again.

Pork Chops with Cream Gravy

serves 8 ( 7 points +)

• 1 egg
• ½ c. skim milk
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1-¼ c. Panko Japanese bread crumbs
• salt and pepper to taste
• 8 boneless pork chops ( 4 oz. each)
• 3 T. light butter, divided
• ¼ c. flour
• ⅓ c. fat-free beef broth
• 1-½ c. 2% milk

In a shallow bowl, whisk together egg and skim milk.
In another bowl, combine Panko, parsley, thyme, salt and pepper.


Heat a large nonstick skillet or cast iron pan. Add 2 T. butter and melt.
Dip pork chops in egg mixture, then coat in Panko mixture. Place in pan and cook for 4 minutes per side or until browned.


Transfer pork to a large baking pan coated with nonstick spray. Bake, uncovered, at 425 for 15-20 minutes or until no longer pink.


Meanwhile, melt remaining 1 T. butter in pan. Stir in flour. Gradually add beef broth and then milk. Bring to a boil, while continually whisking. Cook until thickened. Serve with pork chops.