One Year Ago: Red Velvet Cupcakes with Nutella Buttercream Frosting

As I write this we’re looking at celebrating Easter in about a week.  It’s a glorious time at church as we join together to remember and share the love of Christ with each other.  It’s also a great time for a special family meal.  I’m still not what we’ll be serving, possibly a lamb dish or pernil which is a traditional holiday meal in Puerto Rico.  Good food can help bring family and friends together.

This recipe is simple and it’s all about the gravy.  My wife loves the taste of sage.  She says it reminds her of Christmas.  Even my sometimes finicky son enjoyed this pork.  If you’d like a copy of the recipe without the pictures you can send me an email at  If you’d like updates of future posts, you can subscribe to the blog or follow me on Twitter @Dan65802.


1½ cups milk, divided

1 large egg

1½ cups panko bread crumbs

2 tbs. chopped flat-leaf parsley, divided

2 tbs. chopped fresh sage, divided

4 1-inch thick center cup pork chops (I only used 3 since there are just 3 of us.)

Salt and pepper

¼ cup plus 2 tbs. olive oil

1 tbs. flour

½ cup heavy cream


Preheat oven to 400.  In a wide bowl, whisk ½ cup milk with the egg.  In a dish, combine the panko and 1 tbs. each of the parsley and sage.

Breaded pork chops with sage cream gravy 01

Season the chops with salt and pepper.  Coat each chop with the egg mixture, then with the panko mixture, shaking off any excess.  In a large skillet, heat ¼ cup olive oil over medium-high heat.  Working in batches if necessary, add the chops and cook, 3 to 4 minutes per side. 

Breaded pork chops with sage cream gravy 02a

Transfer to a rack set over baking sheet; reserve the skillet.  Bake the chops until golden and just cooked through, 10 to 12 minutes.  (You might want to check the inside.  A little pink is fine.  A lot of pink makes for an off-putting texture.)

Breaded pork chops with sage cream gravy 02b

Meanwhile, in the skillet, heat the remaining 2 tbs. oil over medium heat.  Add the flour and cook, whisking, until golden. 

Breaded pork chops with sage cream gravy 03a

Whisk in the remaining 1 cup milk and the cream. 

Breaded pork chops with sage cream gravy 04a

Stir in the remaining 1 tbs. each parsley and sage and bring to a boil.  Simmer until thickened, about 2 minutes. 

Breaded pork chops with sage cream gravy 06

Season with salt and pepper and serve with the chops.

Breaded pork chops with sage cream gravy 00

If you give this a try, let me know.  If you’ve got comments or questions, you can email me at the address above or drop a line in the comments section.

May you have a wonderful Easter holiday.  If you have anything you’d like me to pray with you about, feel free to email me.  I’d be happy to do so.