Herb-Crusted Pork Chops with Balsamic Onions

Herb Crusted Pork Chops

• 1/2 cup flour
  
• 2 eggs, lightly beaten
  
• 1 cup panko
  
• 2 tablespoons thyme, finely chopped
  
• 2 tablespoons rosemary, finely chopped
  
• 2 teaspoons sage, finely chopped
  
• 2 teaspoons basil, finely chopped
  
• 4 pork chops
  
• salt and pepper, as needed
  
• olive oil, as needed for pan-frying
  

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs.
3. Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.
4. In a large saute pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.
5. Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.

Balsamic Onions

• 2 tablespoons olive oil
  
• 1 large onion, very thinly sliced
  
• salt and pepper, as needed
  
• 2 tablespoons balsamic vinegar
  

1. In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent.
2. Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.