Herb Seasoned Pork Chops Recipe

Prepare pork

Pat the 4 boneless pork chops dry with paper towels. If chops are thicker than 1 inch, butterfly or gently pound to an even thickness of about 3/4 inch. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper (from the pork ingredients listed).

Set up breading station

Place 1 cup all-purpose flour in a shallow bowl. In a second bowl, whisk together 2 large eggs and 3 tbs milk until combined. In a third shallow bowl, combine 1.5 cups seasoned breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix well.

Coat the chops

Working one chop at a time: dredge the chop in flour, shaking off excess; dip into the egg wash and allow excess to drip; press firmly into the breadcrumb mixture, coating evenly on both sides. For a thicker crust, press a second time into the egg and breadcrumbs. Transfer coated chops to a wire rack and let rest 10 minutes to help the crust adhere.

Sear and cook

Heat a large skillet over medium-high heat and add 3 tbs oil. When shimmer appears, add the chops (do not overcrowd — cook in two batches if needed). Sear 3-4 minutes per side until golden brown and crusted, reducing heat to medium if browning too quickly. For 3/4- to 1-inch chops, finish cooking in the skillet 3-5 additional minutes, or transfer to a 375°F (190°C) oven for 6-8 minutes, until internal temperature reaches 145°F (63°C). Remove chops to a warm plate and tent with foil to rest 5 minutes; optionally finish by stirring 1 tbs butter into pan juices and spooning over chops for gloss.

Make roux

While chops rest (or in a separate saucepan), melt 3 tbs unsalted butter over medium heat. Add 3 tbs flour and whisk continuously for 1-2 minutes until the mixture is pale golden and has a slightly nutty aroma but is not browned.

Build gravy

Gradually whisk in 2 cups chicken stock, making sure to break up any lumps. Bring to a gentle simmer, whisking constantly until slightly thickened, about 3-4 minutes.

Finish sauce

Reduce heat to low and stir in 1/2 cup heavy cream, 3 tbs hot sauce, 1 tsp Worcestershire sauce, 1 tsp white wine vinegar and 1 tsp minced garlic. Simmer gently 2-3 minutes until the sauce is smooth and coats the back of a spoon. Taste and adjust salt (about 1/2 tsp) and 1/4 tsp black pepper. If sauce is too thick, thin with up to 2 tbs additional stock; if too thin, simmer a little longer. Stir in chopped chives if using.

Serve

Spoon buffalo gravy onto plates or serve in a small pitcher alongside. Place each crusted pork chop on the plate and either pour a little gravy over the chop or present it on the side. Garnish with extra chives and lemon wedge if desired.

Plate the rested pork chops, drizzle or serve the buffalo gravy on the side, and serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a low oven (300°F / 150°C) to maintain crisp crust, adding a little extra sauce if needed.