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.
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.
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.
This was such a balanced yummy meal. The Panko fried pork chops, simple but delicious, the browned flour gravy with caramelized onions added a nutty richness and the slaw was crunchy and light. So so good!!
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.
Absolutely delicious! The pork chops were so tasty with the panko and rosemary, but the best part was the onion gravy! Wow!! I also made the coleslaw that's in the picture. Wasn't my favorite (too tart). This would have been really good with some good ole mashed potatoes!
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