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For the browned flour: Preheat oven to 400 F. In a 12 inch diameter cast iron skillet, spread the all purpose flour into an even layer.
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Toast it in the oven for 28 minutes, stirring every 7 minutes.
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During the last 7 minute segment, keep a close eye on it.
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You want the flour to be light brown (tan) but not burned.
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Remove pan from the oven and spoon flour into a bowl to cool.
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*Note: To store the remaining browned flour, store in an airtight container (I used a zip top bag) in the refrigerator for up to 2 weeks.
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This is great for any pan gravy you want to make.
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It adds a nice toasty flavor without a lot of fat in the pan for browning the rue.
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For the crispy pork chops: 1.
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Place the sandwich bread slices on a baking pan and place in the 400 F oven.
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Allow to toast for approximately 5 minutes and then turn and brown the other side for another 4-5 minutes.
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Remove from the oven and allow to cool.
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Reduce oven temperature to 200 F. 2.
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While the bread is toasting, place each pork chop between two pieces of plastic wrap and pound to 1/8 inch thickness.
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I do not own a meat mallet so this is when I break out my rolling pin and get out some aggression!
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Lay the pork chops on a baking pan and sprinkle with 1 teaspoon salt and 1 teaspoon pepper.
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Set aside.
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3.
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Using a food processor with blade attachment, grind the toasted bread until flaky crumbs appear.
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Pour the crumbs into a shallow dish and add the remaining salt and pepper as well as Italian seasoning.
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Stir to combine.
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4.
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Create an assembly line: shallow dish #1 with 1/2 cup all-purpose flour, shallow dish #2 with 4 beaten egg whites, shallow dish #3 with bread crumb mixture, and then have 2 baking dishes with a wire rack inside (youll use one for placing the coated chops on until cooking and youll use the other for placing the fried chops on).
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Run each flattened and seasoned chop through the dishes in that order (#1, #2, #3) making sure to coat well on both sides.
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You will need to use your hands to press the breadcrumbs into the chops.
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Allow coated chops to sit on the wire rack until ready to cook.
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5.
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Heat a large skillet over medium heat with 1 1/2 tablespoons of oil.
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Have another bowl with 1 1/2 tablespoons of oil sitting beside the skillet with a basting brush.
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(I will explain in a minute.)
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6.
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When the oil in the pan is hot, place 2 chops in the pan at a time and cook for 3-4 minutes.
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Brush the top with some of the reserved oil and then flip to cook for another 3 minutes.
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Remove from the skillet and place on the other baking sheet with a wire rack.
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Place the baking sheet in the oven at 200 F to keep the pork chops warm.
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7.
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Repeat the process with and 1 1/2 tablespoons of oil in the pan to cook the remaining 2 pork chops.
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8.
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Keep the cooked chops in the 200 F oven while preparing the gravy.
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For the caramelized onion gravy: 1.
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In a saucepan, combined the oil and onion over medium heat.
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Allow onions to brown for 6-8 minutes, stirring occasionally.
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If you notice the onions cooking too fast, reduce the heat.
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We are caramelizing the onions, not frying them!
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2.
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Add 1/4 cup of the browned flour and stir to combine and coat the onions.
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3.
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Slowly whisk in the milk, making sure to stir constantly.
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4.
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Add salt and pepper and stir constantly for 5 minutes.
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Add more salt and pepper to taste.
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5.
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Serve over pork chops and mashed potatoes.
