Breaded Pork Chops with Sage Cream Gravy

Sooo yummy!!  It's Rachael Ray's recipe, but I don't care!  They're really good!  I've used both fresh and dried spices and it was great either way!  You can also sub milk+butter for heavy cream and it works just fine!

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/healthy-good-for-you-recipes/Breaded-Pork-Chops-with-Sage-Cream-Gravy

Ingredients:

• 1-1/2 cups milk
• 1 large egg
• 1-1/2 cups panko (Japanese bread crumbs)
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• Four 1-inch-thick center-cut pork chops (about 2 1/2 pounds total)
• Salt and pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons flour
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 400°. In a wide bowl, whisk 1/2 cup milk with the egg. In a dish, combine the panko and 1 tablespoon each parsley and sage.
2. Season the chops with salt and pepper. Coat each chop with the egg mixture, then with the panko mixture, shaking off any excess.
3. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Working in batches, add the chops and cook, 3 to 4 minutes per side. Transfer to a rack set over a baking sheet; reserve the skillet. Bake the chops until golden and just cooked through, 8 to 10 minutes.
4. Meanwhile, in the skillet, heat the remaining 2 tablespoons oil over medium heat. Add the flour and cook, whisking, until golden. Whisk in the remaining 1 cup milk and the cream. Stir in the remaining 1 tablespoon each parsley and sage and bring to a boil. Simmer until thickened, about 2 minutes. Season with salt and pepper and serve with the chops.