Herb Crusted Pork with Caramelized Onion Gravy

  • 6-8 pork loin chops thinly cut
  • 1.5 cups panko breadcrumbs the crispy Japanese kind
  • 1 Tbs sage freshly chopped
  • 1 Tbs rosemary freshly chopped
  • salt pepper
  • 2 eggs beaten
  • cooking oil
Caramelized Onion Gravy
  • 1 Tbs olive oil
  • 1/2 cup onion diced finely
  • 1/4 cup browned flour (see notes)
  • 1 Tbs chicken bouillon
  • 1.5 cups milk
  • pepper
  1. Combine the panko, herbs and salt/pepper in a shallow dish, and the beaten egg in another.
  2. Season the pork, and dip into the egg, then the panko mixture.
  3. Heat the oil in a skillet over medium-high.
  4. Cook pork on both sides (depending on how thick they are - this will take less time if they're thinner) in batches.
  5. Serve with the mashed potatoes, gravy and a veggie side.
For the Gravy
  1. Heat the oil in a saucepan over medium heat.
  2. Add the onions, and cook, stirring often, for about 8 minutes - or until well colored.
  3. Sprinkle the brown flour over the top of the onions, and stir in the chicken soup base.
  4. Whisk the milk in slowly, stirring constantly for about 4 minutes, until thickened.
  5. Season with pepper.
  6. Keep warm.