1 1/2 c. fresh bread crumbs
1/2 c. flour
1/4 tsp. salt
2 egg whites, lightly beaten with 1 tbsp. water
1 lg. clove garlic, crushed
2 tbsp. butter
1/4 c. olive oil
6 pork chops, 3/4 inch thick, excess fat trimmed
Fresh ground pepper
1 med. onion, chopped
1/4 c. dry white wine
1/2 c. beef broth (low sodium)
1 bay leaf

Put bread crumbs on a plate; flour and salt on another. Beat eggs until frothy. Rub chops with garlic and season with pepper. Dip each chop into flour, then egg, then crumbs. Allow to set in refrigerator for 15 minutes to 1 hour.

Set oven to 350 degrees. On range, melt 1/2 of the butter and oil over moderate high heat until bubbling. Cook 3 chops in butter and oil until browned and crisp, approximately 3 minutes each side. Transfer chops to roasting pan. Cook remaining chops in remaining oil and butter, then transfer chops to roasting pan.

Reduce range heat to moderate. Add onion until softened and turning brown. Add wine and cook until reduced to 2 tablespoons, approximately 3 minutes. Add broth and bay leaf and simmer for an additional 2 minutes. Pour this mixture over chops.

Cover roasting pan tightly with foil and bake for 20-25 minutes, or until meat is white but juicy. Transfer to serving platter; pour onion sauce over the meat. Serve hot. Yield: 6 servings.