crispy pork chops with sage cream gravy

I've had this old Rachel Ray recipe on file for a long time now, and it keeps getting put to good use. I was never a fan of pork chops (from childhood, if you asked "do you want pork chops for dinner?", all I heard was "do you want bricks of glue and sawdust charred for 45 minutes on an open flame, with a minuscule side of ketchup to try and swallow it down with?"). But I do understand it's a good source of protein, and the boneless center cut loin has about the same stats as a chicken breast. And there's nothing like a little bit of crispy panko to help you get over a food phobia, right? This is actually not as unhealthy as it sounds - the gravy is made with whole milk (not cream), thickened up with an olive oil and flour roux, and the pork is pan-fried and then baked. I didn't even need the ketchup.

Grocery list: 4 boneless center cut pork loins, whole milk, egg, panko, sage, parsley, flour, parmesan.



Mix the panko, parmesan, some of the parsley and sage in a shallow bowl (big enough to fit the pork chops one at a time).



To bread the pork, dip first into the egg (whisked first of course), then press into the panko mixture.



Add 2 T of olive oil to a large heavy skillet over medium-high heat, and fry the pork chops for 5 minutes per side.



Move the pork chops to a wire rack set over a baking sheet (this will keep them from getting soggy on the bottom while they cook in the oven). Bake at 400 degrees for 10 more minutes, while you whip up the cream sauce.



Add another 1 T oil to the same pan, and whisk in 3 T of flour.



Slowly whisk in 1 cup of milk.



Mix the remaining parsley and sage into the cream sauce, season with salt and pepper, and serve immediately over the pork chops.