I have not made this recipe but have made one very close to it, wish I had seen this one it looks amazing I found it in Southern living magazine it also calls for Browned Flour they call their secret weapon I will make this as it can store up to 2 months in the fridge.
1Combine: Panko, parsley, rosemary, 1/2 tsp salt & 1/2 tsp pepper, in a shallow dish.
2Place each pork chop between 2 sheets of plastic wrap and flatten to 1/8 inch thickness, using a rolling pin or the flat side of a meat mallet.
3Sprinkle pork with remaining 1 tsp. each salt & Pepper, Place flour in a shallow dish, place egg whites in another shallow dish. Dredge pork in flour dip in egg white and dredge in breadcrumb mixture. Pressing into each pork chop place on a wire rack.
4Cook half of pork in 1 1/2 Tbsp. hot oil in a large non-stick skillet over medium heat 3-4 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 200 deg. oven repeat with remaining pork & 3 Tbsp. oil Serve with Caramelized onion gravy.
5Browned Flour Directions: Preheat oven to 400 deg. spread 1 ½ cups all-purpose flour in a 12-inch cast-iron skillet, bake 20-25 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.
6Caramelized Onion Gravy Directions: Sauté onion in hot oil in a 3-qt. sauce pan over medium heat 6-8 minutes or until golden brown. Place browned flour in a bowl gradually whisk in milk until smooth. Add milk mixture to onion and cook over medium heat whisking constantly 3-5 minutes or until thickened and bubbly. Wisk in soup base and pepper until blended.
7Tips: The time for this dish was aprox. As it included a slaw that was to be served alongside if you wish it let me know and ill post it. I tried to est. the time without it. Also you might want to try this with chicken or beef. I have been asked in the past what makes my dishes so good I tell them ALWAYS use freshly ground pepper and herbs whenever possible there is no reason not to use fresh pepper. I also use this bouillon it calls for I will even add it to my own homemade stock. If you cannot find it where you live then I am sure you can find something like it or in a tight pinch buy one of those store boxed stock.