Smothered Pork Chops

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 1 tablespoon butter 
• 2 tablespoons canola oil 
• 1 cup chicken stock see unsalted
• 8 ounce cremini mushrooms sliced
• 0.3 cup cooking wine dry white
• 1 large eggs 
• 0.5 cup flour all-purpose
• 0.5 teaspoon flour all-purpose
• 1 tablespoon chives fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 1 cup half-and-half divided
• 0.5 teaspoon kosher salt 
• 0.5 cup onion finely chopped
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 16 ounce center-cut loin pork chops boneless ( 1/)
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 1/2 cup flour and pepper in a shallow bowl or dish.
2. Place panko in a second shallow bowl or dish.
3. Combine 1/2 cup half-and-half and egg in a third shallow bowl or dish; stir with a whisk.
4. Sprinkle both sides of pork chops with salt. Dredge 1 pork chop in flour mixture. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining pork chops, flour mixture, egg mixture, and breadcrumb mixture. Cover and chill 15 minutes.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot.
6. Add chops to pan; cook 2 minutes or until lightly browned.
7. Remove chops from pan; add remaining 1 tablespoon oil to pan. Turn chops over; return to pan. Cook 2 minutes or until lightly browned.
8. Remove from pan; keep warm.
9. Heat butter in pan over medium-high heat.
10. Add onion; saut 1 minute.
11. Add mushrooms; saut 3 minutes.
12. Add garlic; saut 1 minute.
13. Add wine to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
14. Combine 1/2 teaspoon flour and 1 teaspoon water in a small bowl; stir with a whisk.
15. Add to cooking liquid in pan. Bring to a boil; cook 1 minute, stirring constantly.
16. Add stock; bring to a boil. Cook until reduced to 1 1/4 cups (about 6 minutes). Stir in 1/2 cup half-and-half. Cook 3 minutes or until thick, stirring constantly.
17. Remove from heat; stir in parsley and chives.
18. Serve sauce with pork chops.