Pork Chops with Panko

 

1 egg
1/2 cup skim milk
1 tsp. each dried parsley, dried thyme
1-1/4 cups Panko Japanese bread crumbs
to taste: salt and pepper
4 boneless pork chops (4 oz. each)
3 tbsp. light butter or margarine, divided use
1/4 cup flour
? cup fat-free beef broth
1-1/2 cups 2% milk (less than 2% works fine, but it won't be as thick)

    Heat oven to 425ºF (215ºC).

 

  In a shallow bowl, whisk 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 tbsp. butter and melt.

 

  Dip pork chops in egg mixture, then coat in Panko mixture. 

 

 Place in pan and cook 4 minutes per side or until browned. 

 

 Transfer pork to a large baking sheet coated with nonstick spray. 

 

 Bake, uncovered, 15 - 20 minutes, until no longer pink. 

 

 Melt remaining 1 tbsp. butter in pan. 

 

 Stir in flour.  Gradually add beef broth, then milk.

 

Bring to a boil, while continually whisking.  Cook until thickened. 

 

 Serve with pork chops.

 

  Makes 4 servings.