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Fried Pork Chops with Caramelized Onion Gravy

Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 1 hr, 45 mins
Yield Makes 6 servings
Try this versatile technique with chicken, beef, or veal cutlets.

Ingredients

  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 teaspoons freshly ground pepper, divided
  • 6 (1/2-inch-thick) boneless pork loin chops
  • 1/2 cup all-purpose flour
  • 4 egg whites, lightly beaten
  • 6 tablespoons canola oil
  • Caramelized Onion Gravy
  • Apple-Cabbage Slaw

How to Make It

  1. Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a rolling pin or flat side of a meat mallet.

  2. Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.

  3. Cook half of pork in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy and Apple-Cabbage Slaw.