Fried Pork Chops with Caramelized Onion Gravy

- Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Photo: Melina Hammer; Styling: Lydia Degaris Pursell

Try this versatile technique with chicken, beef, or veal cutlets.

Hands-on time: 30 minutes
Total time: 1 hour 45 minutes
Yields: Makes 6 servings


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

How to Make It

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.


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