Stuffing-Breaded Pork Chops With Pan Gravy

Photo Credit
Photographs: Becky Luigart-Stayner • Food Styling: Ana Kelly

Ultimate Comfort Food!

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Whether cooking for your family or just for yourself, the Stuffing-Breaded Pork Chops With Pan Gravy is the perfect main dish to make you feel like a fancy chef. At least, that is how I felt making it. And my goodness, was it delicious!

The pork came out crispy on the outside and deliciously juicy on the inside. From now on, I will only use dry stuffing mix for anything that requires breading. The dreamy gravy topping was creamy and peppery and the perfect pair for the pork chops, as well as my side of mashed potatoes!

The recipe makes 4 servings, but you can easily cut the recipe in half for two people. I went for the 4 servings and stored the other two pork chops on plates and put them in the fridge. The leftovers were just as delicious the next day! Serve them with a side of mashed potatoes and green beans and you’ve got a delicious full meal!

Stuffing-Breaded Pork Chops With Pan Gravy
(from page 128 of The Old Farmer’s Almanac Comfort Food cookbook)

1½ cups dry stuffing mix
1 egg beaten with 2 tablespoons milk
4 pork chops (about ¾-inch thick)
salt and freshly ground black pepper, to taste
onion powder, to taste
garlic powder, to taste
3 tablespoons olive oil

2 tablespoons (¼ stick) butter
¼ cup minced onion
4 teaspoons all-purpose flour
1 cup chicken stock
1/3 cup milk or half-and-half
salt and freshly ground black pepper, to taste

For chops:
• Preheat the oven to 400°F. Line a rimmed baking sheet with foil and put it into the oven to heat.
• Put the stuffing mix into a food processor and pulse repeatedly, until the stuffing is finely ground. Transfer to a large plate.
• Put the beaten egg mixture into a shallow bowl (large enough to contain a chop) and set aside.
• Pat the pork chops dry with paper towels. Lightly salt and pepper the chops on both sides and dust lightly with onion powder and garlic powder.
• Heat a large skillet over medium heat. Add the olive oil to the skillet. (The pan should be hot, but not hot enough to burn the coating on the chops.) Working with one chop at a time, dip both sides into the egg mixture and then into the stuffing crumbs, coating it heavily. Fry the chops for 2½ minutes on each side, turning once. Transfer the chops to the hot baking sheet and bake for 10 to 15 minutes, or until the internal temperature is 145°F. Remove from the oven and rest for 3 minutes.

For gravy:
• Melt the butter in the skillet over medium heat, add the onion, and cook for 2 minutes, stirring. Add the flour and cook for 1 minute, stirring. Add the chicken stock and whisk to blend. Simmer until the gravy thickens. Add the milk, whisk to blend, and simmer for 1 to 2 minutes more, adding salt and pepper, to taste. Serve the chops with the gravy on the side.

Makes 4 servings.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

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