Chicken-Fried Pork with Herb Gravy

This simple, no-fuss dinner is all about down-home flavors that come together quickly and deliciously. Lean, boneless pork chops are already tender, but lightly pounding them with the textured side of a meat mallet brings out even more tenderness and helps keep them juicy during cooking.

Add a side of mashed potatoes and enjoy a warm, homey meal that’s as tasty as it is satisfying.

Serves 4

Ingredients

• 4 4-oz boneless pork chops, trimmed
• 2 tbsp olive oil
• 2 eggs, whisked in a shallow bowl
• flour, for dredging, plus 2 tbsp
• sea salt
• freshly ground black pepper
• 2/3 cup beef broth
• 2/3 cup fat-free milk
• 1 tsp finely chopped flat-leaf parsley
• 1 tsp finely chopped rosemary
• 1 tsp finely chopped sage
• mashed potatoes, for serving (optional) 

Boneless Chops

Preparation

1. Preheat the oven to its lowest temperature (to keep the cooked pork warm).
2. Pound the pork chops to about 1/3-inch thickness with the textured side of a meat mallet.

Trim and Pound the Chops

1. Heat a large, heavy skillet over medium heat and add the oil. Dip the pork chops in the egg. Let excess drip off, then dredge the chops in flour.
2. Fry until golden and just cooked through, about 4 minutes per side, depending on thickness. Transfer to a plate and keep warm in the oven.
3. Add the broth and milk to the skillet, stirring to combine and scraping up brown bits. Gradually whisk in the flour, whisking constantly to prevent lumps. Season with salt and pepper and cook, stirring frequently, until slightly thickened, 4-5 minutes.
4. Stir in all herbs and cook 30 seconds.

Dip in Egg and Dredge in Flour 

Pork Beginning to Fry

Chicken-Fried Pork

Flour Whisked In

To serve, plate the pork chops and spoon gravy over top. Serve with mashed potatoes alongside, if desired.

Chicken-Fried Pork with Herb Gravy