Crispy Pork Chops with Mushroom-Stout Gravy

Crispy Pork Chops with Mushroom-Stout Gravy
30 min
4 Servings


4 oz
pork chops (1" thick)
1 Tbsp
dill weed (minced)
1 Tbsp
parsley (finely minced)
1/2 tsp
thyme (minced)
2 cup
panko bread crumbs
all purpose flour
eggs (beaten)
3 Tbsp
butter (divided)
2 cup
mixed mushrooms (white button, shittake, oyster - sliced to similar sizes)
1 Tbsp
garlic (minced)
1/4 cup
shallots (minced)
12 oz
stout or porter beer
2 Tbsp
brown sugar
1 tsp
sherry vinegar
1/4 cup
heavy cream
canola or vegetable oil
lemon wedges
Prep Time:
20 min
Cooking Time:
10 min
Total Time:
30 min


Butterfly the pork chops into thin cutlets (so it cooks quickly) and season on both sides with salt and pepper.

Mix together the fresh dill, parsley and thyme; add to panko bread crumbs and blend well.

Using the dry/wet/dry, 3-step system, coat the pork chops first in all purpose flour, then the beaten eggs and lastly into the herb-infused panko. Set on a plate or baking sheet and refrigerate pork chops while making the mushroom gravy.

In a sauce pan, heat 2 tbsp. butter over medium high heat and add the sliced mushrooms. Saute stirring and shaking the pan often, until the mushrooms begin to color slightly, around 5 minutes. Reduce the heat to medium and add the garlic and shallots. Cook for 2 minutes more. Deglaze the pan with the beer. Reduce liquid by half and add the brown sugar, sherry vinegar and heavy cream. Finish sauce with 1 tbsp. of butter and salt and pepper to taste. Keep warm.

In a separate large fry pan, heat a ¼ inch of oil over medium high heat, until it reaches 350°F. Add the pork chops, one at a time or as many can fit in the pan. Pan fry 2 to 3 minutes on each side, until golden brown. Drain on paper towels; season again with salt. Serve hot, topped with mushroom gravy and a lemon wedge for garnish.