Pork Chops with Pan Gravy

In a small bowl, mix together seasoning salt, onion powder, paprika, black pepper and flour. Pour flour mixture onto a sheet of aluminum foil.

On another piece of foil, pour breadcrumbs. Fold up sides of foil so filling does not pour out. Finally, combine egg and milk in a wide dish.

Dip each pork chop (on both sides) first in flour, then egg, and finally breadcrumbs, shaking off any excess after each step. Set aside.

Heat a large skillet over medium heat. Add half of butter and half of oil to pan. Once butter is melted, lay 4 pork chops in the pan in a single layer. Cook 2 minutes on each side or until golden brown. Remove pork chops from the pan and place on a paper towel lined plate to cool.

Add remaining butter and oil to pan. Once butter is melted, add remaining pork chops and cook and allow to cool on a separate dish. Cover the pork chops loosely with foil.

Turn heat on pan to low and whisk in beef broth, being sure to scrape up burnt-on bits in the bottom of the pan. Increase heat to medium.

In a small bowl, whisk cornstarch and water. Pour into gravy and whisk constantly until gravy has thickened. Once thickened, serve pork chops warm with gravy on the side.