Fried Pork Chops with Caramelized Onion Gravy

By 1For_Him

Note: to brown flour, take 1 1/2 cups flour and spread in 12 inch cast-iron skillet. Bake 20-25 minutes at 400 degrees, stirring every 7 minutes. Should end up the color of pecan shells. Remove from skillet and cool completely. Refrigerate in air-tight container for up to 2 months.

Ingredients

• Pork chops:
• 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:
• 1/2 cup diced sweet onion
• 2 teaspoons olive oil
• 1/4 cup Browned Flour
• 1 1/2 cups 1% low-fat milk
• 1 tablespoon jarred chicken soup base
• 1/2 teaspoon freshly ground pepper

Details

Adapted from myrecipes.com

Preparation

Step 1

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.

For gravy:
1. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.
2. Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.
Note: We tested with Superior Touch Better Than Bouillon Chicken Base.