Herb Crusted Pork Chops

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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.

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:

1. Start by peeling the potatoes and get them cooking.
2. Peel and chop the onion.
3. Wash and cut the veggies for the side (in this case, steamed broccoli). Gather ingredients needed for gravy, set aside.
4. Set a saucepan on the stove and heat some olive oil. Add the chopped onions.
5. While the onions caramelize, lay out 2 shallow dishes. One with panko/herbs and the other with beaten egg. Stir the onions.
6. Season the pork, and dip in egg, then panko. Stir the onions.
7. Check the potatoes. Stir the onions (yes, again).
8. Set a steamer saucepan with water on your stove, and bring to a boil.
9. Set the skillet on the stove, with some cooking oil, and heat.
10. Check the onions. Add crusted pork to skillet.
11. Add broccoli to the steamer, and steam until done (3 mins?)
12. Turn the pork, make the gravy (add the prepped ingredients from step 4), remove gravy from heat.
13. Yell at your husband and kids to wash up and set the table
14. Take pork off heat, and set on paper towels.
15. Take potatoes off heat, mash potatoes.
16. Serve up your pork with the mash, gravy and broccoli.
17. 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.

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Herb Crusted Pork with Caramelized Onion Gravy

5 from 5 votes

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”?  

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Yield: 4

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Ingredients

• 6-8 pork loin chops (thinly cut)
• 1.5 cups panko breadcrumbs (the crispy Japanese kind)
• 1 Tbs sage (freshly chopped)
• 1 Tbs rosemary (freshly chopped)
• salt (pepper)
• 2 eggs (beaten)
• cooking oil

Caramelized Onion Gravy

• 1 Tbs olive oil
• 1/2 cup onion (diced finely)
• 1/4 cup browned flour ((see notes))
• 1 Tbs chicken bouillon ( )
• 1.5 cups milk
• cracked pepper

Instructions

• 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.

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Notes

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. 

Nutrition

Calories: 531kcal | Carbohydrates: 23g | Protein: 52g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 225mg | Sodium: 347mg | Potassium: 974mg | Fiber: 1g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 2.9mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Author: Kylee Cooks