Breaded Pork Chops in Creamy Mushroom Gravy

Comfort food doesn't have to be pretty

4 bone-in center cut pork chops
1 tbsp fresh cilantro, chopped
1 - 1  1/2 cups Italian bread crumbs
1/4 cup parmesan cheese
1 tsp savory

1/4 cup flour
1 tsp cornstarch

1 egg

Gravy:
1 - 284 ml can condensed mushroom soup
1/2 cup milk
2 tbsps red wine (or sherry or port, really whatever you have on hand will do)
olive oil

Mix the flour and cornstarch together in a bag.

Mix the bread crumbs, cilantro, parmesan and savory together in a separate bag.

Beat the egg in a bowl with a little water (about 1 tbsp)

Shake each pork chop individually in the flour, then dip in egg and shake in the bread crumbs to coat.

When they are all ready heat a frying pan to medium high and add some olive oil.  Brown the chops on each side 1-2 minutes then remove to a parchment lined casserole dish.

Mix the gravy ingredients together and pour over the pork chops.

Cover the dish with foil and bake at 425 F for 30 minutes.
Uncover and bake for another 10 minutes.

Add a little freshly ground pepper on top to serve.

And roll up that piece of parchment making clean-up a breeze.