Panko-Crusted Pork Chops with Mushroom Gravy Infused with Mead
Crispy panko-crusted pork chops paired with a rich mushroom gravy infused with Bearded Tree Wildflower Mead. A perfect balance of savory and sweet flavors in every bite.
ingredients
- 4 bone-in pork chops
- 1 cup panko bread crumbs
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 tbsp olive oil
- 1 tbsp butter
- 8 oz sliced mushrooms
- 1 cup Bearded Tree Wildflower Mead
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley for garnish
steps
- 1.
Preheat oven to 375°F. Season pork chops with salt and pepper.
- 2.
In a shallow dish, mix panko crumbs and Italian seasoning. Dredge pork chops in flour, dip in eggs, then coat with panko mixture.
- 3.
Heat olive oil in a skillet over medium-high heat. Fry pork chops until crispy and golden brown, about 4 minutes per side. Transfer to a baking dish and bake for 15 minutes.
- 4.
In the same skillet, melt butter and sauté mushrooms until tender. Pour in mead and chicken broth, simmer for 5 minutes.
- 5.
Stir in heavy cream, bring to a simmer until sauce thickens. Season with salt and pepper.
- 6.
Serve pork chops with mushroom gravy, garnish with parsley.
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