Pork Chops in Red Wine Sauce

1  lb.		Pork Tenderloin
3  tablespoons		Hazelnuts (chopped)
2		Egg whites (beaten) - 2
1/2  cup		Breadcrumbs
1  teaspoon		Instant onion flakes
1/2  teaspoon		Salt
1		Cooking spray
1/2  cup		Shallots (thinly sliced)
1  cup		Dry red wine
1  tablespoon		Red wine vinegar
1  tablespoon		Honey
1  tablespoon		Olive oil
1/4  teaspoon		Ground black pepper
1/4  cup		Skim milk
1  tablespoon		Fresh thyme (chopped)
1  tablespoon		All purpose flour

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Preheat oven to 400
Place breadcrumbs, hazelnuts, thyme, and onion flakes in a food processor and pulse until the nuts are finely chopped - then remove to a shallow dish
Sprinkle pork with salt and pepper
Heat a pan coated with cooking spray on medium high heat
Cook the pork for 6 to 8 minutes until all sides are brown
Dip the pork in egg whites, and the dredge in the breadcrumb mixture
Bake for 30 minutes or until a thermometer reading of 155
Cut into 1/4 inch thick slices after
While the pork is on bake, prepare the sauce
Heat olive oil on medium high heat
Add in shallots, and saute for 3 minutes
Add in the red wine, red wine vinegar, honey, salt, and black pepper, and bring to a boil
Cook for several minutes until it's reduced to about 3/4 cup
Combine milk, thyme, and flour and stir with a whisk
Add this to the pan, and stir constantly for 1 to 2 minutes
Serve over the pork