this came from January 2013 Southern Living Magazine, read while I was at the dentist's office.
- 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
- 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 .
Carmelized Onion Gravy
- 1/2 cup diced sweet onion
- 2 teaspoons olive oil
- 1/4 cup Browned Flour ***see below but you can use regular flour
- 1 1/2 cups 1% low-fat milk
- 1 tablespoon jarred chicken soup base
- 1/2 teaspoon freshly ground pepper
- 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.
- 1 1/2 cups all-purpose flour
- Preheat oven to 400°. Spread flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.