This was very good, especially with the onion gravy made with browned flour. I had never used this "toasted" flour method before, and we loved the flavor. It was especially good with the mashed potatoes I made for the meal. One small change I made was using pork tenderloin, which I cut into thick slices, instead of the pork chops. I prefer the tenderloin because it is much more tender than the chops.
Fried Pork Chops with Caramelized Onion Gravy
Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Try this versatile technique with chicken, beef, or veal cutlets.
Yield: Makes 6 servings
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Total: 1 Hour, 45 Minutes
- 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
- 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.
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