Breaded Pork Chops

For the pork chops:

Preheat oven to 365°F.

Beat the eggs beaten and set aside in a small wide-mouthed bowl. In another larger shallow bowl, toss breadcrumbs with parsley, onion powder, and garlic powder.

Season the pork chops with cayenne, salt and pepper. In assembly-line style, start with the seasoned pork chop, then dip in the egg, finally dredging and pressing chops into the seasoned crumb mixture. Place coated mixture onto a greased and lined baking sheet.

Loosely cover with foil and bake in the oven for 30 minutes, then uncover and bake for an additional 10 minutes or until cooked through or when juices run clear once poked.

Let rest and make the gravy.

For the gravy:

On medium- high heat in a Dutch oven or similar pan, add oil, butter and stir till butter is melted. Put in onions, celery and carrot, and saute till soft, 3-4 minutes. Add in flour and mix throughout the veggies well. Make sure flour gets cooked through—no raw taste, please!

Reduce heat to medium and slowly pour in milk and stock, stirring all the while. Simmer until mixture boils and thickens until desired gravy consistency, around 4 minutes. Take off heat, season with salt and pepper.

Generously spoon gravy over and around your pork chops.