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

Pat chops dry with paper towels. Season on both sides generously with pepper and garlic. Place bread crumbs in large plate. Combine flour and salt and place in another plate. Dredge chops in flour, shaking off excess. Dip chops in egg whites and coat with bread crumbs, pressing crumbs into each side. Place breaded chops on large platter and refrigerate 1 hour. Brown chops in 1 tablespoon butter and 2 tablespoons oil 3 at a time, three minutes on each side. Transfer to large roasting pan.

Reduce heat under skillet and add onion; cook until lightly brown, about 5 minutes. Add wine and cook for 3 minutes. Add broth and bay leaf and simmer for 2 minutes. Pour mixture over browned pork chops. Preheat oven to 350 degrees. Cover roasting pan tightly with foil and bake pork chops for 20-25 minutes. Discard bay leaf. Pour sauce over meat.