I’m going to keep this short today, because I’m getting to spend some rare time with my husband right now. We celebrated our 6th anniversary yesterday. I was thinking that it would have been fun if we had met 5 years earlier, then our 11th anniversary would be on 11/11/11. But 6th anniversary isn’t so bad!!
Let’s just say that this meal was so much tastier than I was expecting it to be. I thought it would be good, that’s why I chose to make it, but I was so good that I was thinking about it for days afterwards. And now I’m thinking about it and wanting it again!! It seems like some people are intimidated by cooking pork, but this is really so easy. Just as easy as it would be to cook chicken. In fact, I think this is easier, because I always have a hard time cooking chicken without overcooking it and making it dry.
I also love the sage – it really makes it feel like the perfect fall dish. Actually, I loved everything about this recipe!!
- 1-1/2 cups milk, divided
- 1 large egg
- 1-1/2 cups panko bread crumbs
- 2 tablespoons chopped flat-leaf parsley, divided
- 2 tablespoons chopped fresh sage, divided
- Four boneless pork chops
- Salt and pepper
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons flour
- ½ cup heavy cream
- Preheat the oven to 400F.
- Combine ½ cup of the milk and egg in a bowl. In another bowl, combine the panko with 1 tablespoon of each the parsley and sage.
- Season the pork chops with salt and pepper. Dip into the egg mixture, then into the breadcrumb mixture.
- In a large skillet, heat the ¼ cup oil over medium heat. Add the pork chops and cook 3-4 minutes per side. Transfer the pork chops to a cooling rack set over a baking sheet. Bake the pork chops in the preheated oven until cooked through, 8-10 minutes.
- In the same skillet, heat the remaining olive oil. Whisk in the flour and cook for 1 minute. Whisk in the remaining 1 cup milk and the cream. Whisk in the remaining parsley and sage and bring to a boil. Simmer until the sauce thickens, about 2 minutes. Season with salt and pepper and serve over the pork chops.
- From Every Day with Rachael Ray September 2007
Saturdays with Rachael Ray rules:
* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.
That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.
I can’t wait to see what you’ve made!