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Crispy panko and herb-crusted pork, lightly fried and served with mashed potatoes and a creamy caramelized onion gravy. Can we say “is it dinner time yet”?
I regularly make crusted pork (and chicken), sometimes I dredge in flour, sometimes I use parmesan, sometimes I go plain. But… this time, some fresh herbs made their debut into the crust. And man, am I glad I went this route. The freshness of the herbs really stand out and flavor the pork so well…. I am going to have to make this again. Soon.
It was popular with my family (who doesn’t love crusted pork?!) and will be a regular on our table.Love this? Tweet it!
How to make Herb Crusted Pork with Caramelized Onion Gravy FAST
I love a good weeknight dinner, as is obvious by the majority of my posts. I used to love spending hours in the kitchen (and still do), but on a weeknight – I just don’t have that kind of time anymore. I’ve found that pre-prepping some ingredients (say peel potatoes the night before and keep them covered in water).
I regularly chop vegetables, like onions, and whatever I’m using for the side – ahead of time and have them hanging out in the fridge ready to go when I get home.
Little things like this that I do after the previous night’s dinner is done, and the kids are in bed, really save my sanity when I am under the gun for getting dinner on the table NOW!
That all being said – if I manage my time wisely, I can get dinner on the table in 30 minutes easily, even with no pre-prep! I did something different in this post.
We all see weeknight meals and “30 minutes or less” in recipes – but rarely is that even achievable. So, I have written below EXACTLY the order of what to do. Here’s how I do it (don’t freak! It’s really not that many steps… I mean – it is… but…):
Step by Step instructions for making dinner in 30 minutes:
- Start by peeling the potatoes and get them cooking.
- Peel and chop the onion.
- Wash and cut the veggies for the side (in this case, steamed broccoli). Gather ingredients needed for gravy, set aside.
- Set a saucepan on the stove and heat some olive oil. Add the chopped onions.
- While the onions caramelize, lay out 2 shallow dishes. One with panko/herbs and the other with beaten egg. Stir the onions.
- Season the pork, and dip in egg, then panko. Stir the onions.
- Check the potatoes. Stir the onions (yes, again).
- Set a steamer saucepan with water on your stove, and bring to a boil.
- Set the skillet on the stove, with some cooking oil, and heat.
- Check the onions. Add crusted pork to skillet.
- Add broccoli to the steamer, and steam until done (3 mins?)
- Turn the pork, make the gravy (add the prepped ingredients from step 4), remove gravy from heat.
- Yell at your husband and kids to wash up and set the table
- Take pork off heat, and set on paper towels.
- Take potatoes off heat, mash potatoes.
- Serve up your pork with the mash, gravy and broccoli.
- Accept all compliments gracefully.
A note about the gravy: I use browned flour for this. Basically, I baked some flour in a cast iron skillet in the oven for 30 minutes, stirring often, until a really nice color happened. I used this in my gravy. It gives it a really rich flavor. It’s a tiny bit fabulous.
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Herb Crusted Pork with Caramelized Onion Gravy
- Combine the panko, herbs and salt/pepper in a shallow dish, and the beaten egg in another.
- Season the pork, and dip into the egg, then the panko mixture.
- Heat the oil in a skillet over medium-high.
- Cook pork on both sides (depending on how thick they are – this will take less time if they’re thinner) in batches.
- Serve with the mashed potatoes, gravy and a veggie side.
For the Gravy
- Heat the oil in a saucepan over medium heat.
- Add the onions, and cook, stirring often, for about 8 minutes – or until well colored.
- Sprinkle the brown flour over the top of the onions, and stir in the chicken soup base.
- Whisk the milk in slowly, stirring constantly for about 4 minutes, until thickened.
- Season with pepper.
- Keep warm.
Tips & Notes:
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.