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Fried Pork Chops with Caramelize Onion Gravy Recipe

   
 

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     Fried Pork Chops with Caramelize Onion Gravy

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hr 45 min

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
1/2 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

Instructions
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.
Apple Cabbage Slaw- 3 cups finely shredded green cabbage 1 cup finely shredded red cabbage 1 medium-size Granny Smith apple, cut into thin strips 3/4 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons Fresh Lemon Vinaigrette Toss together green cabbage, red cabbage, apple, parsley, and Fresh Lemon Vinaigrette.


Originally Submitted
7/6/2013





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