Pork Chops With Gravy

• 1 large egg
• 1/2 cup whole milk
• 1-1/2 cups soft bread crumbs
• 3 teaspoons minced fresh parsley, divided
• 1 teaspoon minced fresh thyme
• 4 bone-in pork loin chops (7 ounces each)
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1/3 cup canola oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 1/2 cup beef broth

1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture.
2. In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425u0b0 until a thermometer reads 145u0b0, 10-15 minutes.
3. Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.

egg, milk, bread crumbs, fresh parsley, thyme, chops, salt, pepper, canola oil, butter, flour, heavy whipping cream, beef broth

Taken from www.tasteofhome.com/recipes/pork-chops-with-gravy/ (may not work)