30 Minute Breaded Pork Cutlets and Pan Gravy
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These flavorful pork chops are my go to when I want to get a delicious meal on the table in under 30 minutes. Lightly battered with breadcrumbs then pan fried for a perfectly juicy pork chop, this recipe quickly earned a spot as a family favorite.
My favorite part is the delicious gravy. Because pork chops are generally mild in flavor, we needed a rich, bold and flavorful sauce to slather on top. This gravy recipe is all of those things and pretty much fool proof. 👏
For more rich and more decadent meals, try marry me chicken pasta, cream of mushroom chicken or Instant Pot beef short ribs.
Why you’ll love this recipe
- 31 grams of protein.
- Easy recipe that feels fancy and elegant.
- One-pan meal in under 30 minutes.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these tender pork chops with homemade gravy. See the recipe card below for the full ingredient list and instructions.
- Boneless Pork Chops: I don’t suggest bone-in pork chops because you’ll be butterflying the pork into thin cutlets.
- Plain Breadcrumbs: whole wheat or Panko.
- Fresh Parmesan Cheese: I like to freshly grate mine for the best flavor.
- Large Egg
- Milk: or water.
- Olive Oil
- Butter
- All-Purpose Flour
- Beef Broth: or beef stock. You can use chicken broth or chicken stock but I prefer the richness of beef broth.
- Whole Milk: if you prefer a very rich gravy use heavy cream. Use low-fat milk for a thinner gravy.
- Worcestershire Sauce
Variations
- Swap pork for chicken cutlets! They are amazing with this gravy as well.
- Spice it up with some added red pepper flakes.
Dietary Modifications
- For gluten-free, use a gluten-free breadcrumb and gluten-free flour.
How to make this pork chops and gravy recipe (a step-by-step visual guide):
Step 1: prep pork chops
Butterfly the pork cutlets all the way through so you have 2 thin cutlets per each piece. Mix the breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl. Whisk the egg and milk (or water) in a separate shallow dish. Dip the pork in egg wash, then the breadcrumb mixture. Heat a large skillet or cast iron skillet over medium-high heat, add the olive oil, and cook the cutlets 3-4 minutes per side until golden brown and 145°F internal temperature. Remove and keep warm on a plate.
Step 2: make your brown gravy
In the same skillet, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux. Slowly whisk in the broth, then milk, Worcestershire, salt, onion powder, and garlic powder. Simmer until thickened, approximately 5-10 minutes. Season to taste with salt and pepper.
Step 3: return cutlets to pan, garnish and serve
Return the cutlets to the skillet, spoon gravy over top, and simmer 1–2 minutes. Garnish with fresh thyme or parsley. Serve with egg noodles, rice, or green beans.
Expert Tip!
Be sure to butterfly your pork chops so they’re thin. This ensures they get nice and juicy and don’t dry out.
Recipe FAQs
Store in an airtight container in the fridge for up to three days.
I like this with rice or noodles and a side veggie. The gravy absorbs into the rice and its so good.
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pork Chops and Gravy
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Ingredients
For the Cutlets
- 1 lb. boneless pork loin chops, sliced into thin cutlets (about ½ inch thick)
- 1/2 cup plain breadcrumbs, (whole wheat or panko)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 large egg
- 2 Tbsp. milk (or water)
- 1-2 tsp. olive oil for pan
- lemon wedges & parsley for serving
For the Gravy
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2 cups beef broth
- 1/2 cup whole milk (or low-fat)
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- black pepper, to taste
- fresh parsley, for garnish
Instructions
- Butterfly the pork cutlets all the way through so you have 2 thin cutlets per each piece.
- Mix the breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, salt and pepper in a shallow dish. Whisk the egg and milk (or water) in an separate shallow dish.
- Dip the pork in egg wash, then the breadcrumb mixture.
- Heat a large skillet over medium-high, add the olive oil, and cook the cutlets 3-4 minutes per side until golden brown and 145°F internal temperature. Remove and keep warm on a plate.
- In the same skillet, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
- Slowly whisk in the broth, then milk, Worcestershire, salt, onion powder, and garlic powder. Simmer until thickened, approximately 5-10 minutes. Season to taste with salt and pepper.
- Return the cutlets to the skillet, spoon gravy over top, and simmer 1–2 minutes.
- Garnish with fresh thyme or parsley. Serve with mashed potatoes, rice, or roasted veggies.
Notes
- Serving is approx. 5 oz. cooked pork with approximately 87 grams of gravy evenly shared between 4 servings.
- Nutritional information is an estimate and will vary with substitutions.
- To keep it low carb serve over cauliflower rice. Otherwise, serve with mashed potatoes and steamed veggies for a perfect, hearty, yet light and delicious meal!
