Pork Chops with Sage Cream Gravy, Corn Chowder and Roasted Brussels Sprouts

This meal came out tasting great, even though the gravy should've been a little whiter in color. I think the reason for it being dark is because I did the chops in the cast iron skillet and a lot of little brown yum yums got mixed into the gravy. Regardless, it was all tasty good!

For the chops:

• 1 1/2 cups milk
• 1 large egg
• 1 1/2 cups panko bread crumbs
  
• 2 T chopped fresh flat-leaf parsley
• 2 T chopped fresh sage
• 4 1" center cut chops
• S & P
• 1/4 cup plus 2 T extra virgin olive oil
• 2 T flour
• 1/2 cup heavy cream

1. Preheat oven to 400° F. In a wide bowl, whisk 1/2 cup milk with egg. In a dish, combine the panko and 1 tablespoon of the parsley and sage.

2. Season chops with S & P. Coat each with egg mix, then with panko mix, shaking off any excess.

3. Heat 1/4 cup oil in large skillet over medium high heat. Add the chops in batches and cook 3-4 minutes per side. Transfer to a rack set over a baking sheet. Reserve the skillet. Bake chops until just cooked through, 8-10 minutes.

4. In the skillet, heat the remaining 2 T of oil. Add the flour and cook, whisking, until golden. Whisk in the remaining 1 cup of milk and the cream. Stir in remaining parsley and sage and bring to a boil. Simmer until thick, about 2 minutes. Season with S & P and serve with the chops.

For the corn chowder:

• 4 pieces thick bacon, chopped
• 1 medium sweet onion, chopped
• 1 medium red bell pepper, chopped
• S & P
• 1 small jalapeño, chopped
• 3 cloves garlic, chopped
• 1/4 cup flour
• 4 cups chicken stock
• 2 large red potatoes, small diced
• 1 cup heavy cream
• 16 oz frozen corn
• 1/4 t cayenne pepper
• 1 bay leaf

1. In a small saucepan over medium heat, saute the bacon until crisp. Remove bacon to paper towel and remove grease until just 4 tablespoons remain the pan.

2. Add the onions and pepper to the pan and saute until tender, about 4 minutes.

3. Season with S & P, to taste and add the jalapeño and garlic and saute until fragrant, about 1 minute.

4. Stir in the flour until thoroughly combined and cook for about 1 minute, or until it reaches a slight blonde color.

5. Stir in the chicken stock and potatoes and simmer for 10 minutes. Potatoes will become soft.

6. Add the cream, corn and bay leaf and simmer for another 15 minutes.

7. Pour into serving bowl and top with bacon.

For the Brussels sprouts:

• 1 pound Brussels sprouts
• S & P
• Oil

1. Preheat oven to 400° F.

2. Slice bottoms off sprouts and mark an X across the stem with a sharp knife.

3. Put sprouts in a bowl and drizzle with oil, S & P.

4. Spread sprouts onto a sheet pan and bake for about 20 minutes, or until fork-tender. Remove from oven and sprinkle with more salt.