Fried Pork Chops with Caramelized Onion Gravy |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Try this versatile technique with chicken, beef, or veal cutlets. 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 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 |
Directions:
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.
|
|