Panko Pork Chops with Creamy Gravy

Panko Pork Chops with Creamy Gravy 1 Panko Pork Chops with Creamy Gravy 2

Never in my life would I have believed that a pork chop, pan fried and covered in gravy, would be a weight watchers meal!  But here it is!  It’s almost too good to be true.  I personally didn’t calculate the points (it’s 7 per serving), but it almost makes me wonder if that is even possible!  Well, regardless of the point total, I guarantee you that this meal is delicious, whether you’re dieting or not!

Seriously, this was a delicious pork chop, and I highly recommend you try it!  I personally am not on Weight Watchers counting points or anything, but I use a lot of their recipes because I know they’re fairly healthy and they usually taste great!  Who doesn’t want that?


Just a side note:  I was worried that this would be icky as leftovers because I thought the gravy would congeal in the fridge and be gross the next day.  Well, it did congeal in the fridge and looked kinda nasty, but I figured I’d see if it would liquefy again after re-heating in the microwave.  I’m so glad I did, because it thinned out nicely and tasted great over my chops even a day later!  I say all that to let you know that if you have any of this leftover, don’t look at it straight out of the fridge and throw it away because you’re missing out on some delicious leftovers once it’s been reheated!

Panko Pork Chops with Creamy Gravy

Yields: 4 servings

Calories per serving: 441

Panko Pork Chops with Creamy Gravy

WW Points: 7

Ingredients

  • 1 egg
  • ½ c. skim milk
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1-¼ c. Panko Japanese bread crumbs
  • salt and pepper to taste
  • 4 boneless pork chops (4 oz. each)
  • 3 Tbsp light butter, divided
  • ¼ c flour
  • ⅓ c fat-free beef broth
  • 1-½ c 2% milk (less than 2% works fine, but it won’t be as thick)

Directions

  1. Preheat oven to 425 degrees F.
  2. In a shallow bowl, whisk together egg and skim milk. In another bowl, combine Panko, parsley, thyme, salt and pepper.
  3. Heat a large nonstick skillet or cast iron pan. Add 2 Tbsp butter and melt.
  4. Dip pork chops in egg mixture, then coat in Panko mixture. Place in pan and cook for 4 minutes per side or until browned.
  5. Transfer pork to a large baking sheet coated with nonstick spray. Bake, uncovered, at 425 for 15-20 minutes or until no longer pink.
  6. Meanwhile, melt remaining 1 Tbsp butter in pan. Stir in flour. Gradually add beef broth and then milk. Bring to a boil, while continually whisking. Cook until thickened. Serve with pork chops.
http://normalcooking.com/2013/05/24/panko-pork-chops-with-creamy-gravy/

Source:  Point-less Meals

 

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