Fried Pork Chops with Caramelized Onion Gravy

Ingredients

• 6 servings apples 
• 6 tablespoons canola oil 
• 6 servings caramelized onions 
• 4  egg whites lightly beaten
• 0.5 cup flour all-purpose
• 0.3 cup parsley fresh finely chopped
• 2 teaspoons rosemary leaves fresh chopped
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 1.5 teaspoons pepper divided freshly ground
• 3 inch pork loin boneless
• 1.5 teaspoons salt divided

Equipment

• frying pan
• oven
• wire rack
• plastic wrap
• rolling pin
• meat tenderizer
• pastry brush

Directions

1. Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish.
2. 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.
3. Sprinkle pork with remaining 1 tsp. each salt and pepper.
4. 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.
5. 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.
6. Serve with Caramelized Onion Gravy and Apple-Cabbage Slaw.