Dinner doesn’t get any easier than this; only 4 ingredients and 35 minutes from start to finish. This simple oven-fried pork chop recipe will yield tasty, tender and juicy chops. Crispy on the outside, moist and tender on the inside and infused with a golden-onion flavor. This recipe is also very versatile, as adjustments can easily be made to suit your specific taste (and I’ll give examples below). Since Mike puts onions on everything (even eggs), I knew he would enjoy this meal; and he did. Rich, bold and satisfying is how I would describe these French Onion Pork Chops.
Preheat oven to 400° F.
The original recipe calls for two packs of French Onion soup mix combined with 1/2 cup of breadcrumbs. This is where you can make adjustments to your taste. If 2 packs are too bold for you, cut back to 1 pack of soup mix combined with 1/3 cup breadcrumbs. If you want a flavor other than onion; substitute Savory Herb & Garlic soup mix; or substitute regular onion soup mix for the French Onion.
In resealable plastic bag, combine bread crumbs and soup mix. Pour into pie dish (or suitable breading station dish).
In separate pie dish (or suitable breading station dish) whisk eggs. Dredge pork chops in beaten egg; then dredge in breadcrumb mixture, thoroughly coating both sides of each chop.
Place pork chops on a baking sheet. For oven frying, I prefer using a broiler pan as it never fails to produce a crispy coating on both sides of oven-fried meat and the breading always stays intact.
Bake for 30 minutes, turning over after 15 minutes.
FRENCH ONION PORK CHOPS
Source: Jamie Capella, PaulaDeen.com User
Posted by: www.meldingmagic.com
INGREDIENTS:
- 6 boneless pork chops
- 1 or 2 packs of French Onion soup mix, Savory Herb & Garlic, or regular Onion soup mix
- 1/3 or 1/2 cup breadcrumbs (if using 1 pack of soup mix, use 1/3 cup)
- 2 eggs
- Paprika, to taste
- Parsley, to taste
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In one pan, crack the eggs and beat. In another mix together the breadcrumbs and soup mix (adjusting
quantities, as desired).
3. Coat the pork chops with the beaten eggs, then dredge in breadcrumb mixture, thoroughly coating both sides.
4. Place pork chops on baking sheet (preferably, broiler pan). Season to taste with paprika and parsley.
5. Bake for 20 to 30 minutes, flipping after 10 minutes.
This is my kind of easy! Wish I had this recipe a couple of days ago when I made pork chops. Pinning for next time!
ReplyDeleteOops...sorry for the late post. Thanks for the pin. Congrats for your feature this week!
DeleteI make these only I use the French's French Fried Onions with a little bit of flour mixed in. What an easy way to make pork chops! Next time I will try your version. Another way to use onion soup mix other than dips! :D And I pinned this, too! Yum!
ReplyDeleteYour version sounds great, too. My hubby would it love it that way. Thanks for the pin. :)
DeleteWhat a great and simple way to cook pork chops. Thanks again for linking up this week.
ReplyDeleteI look forward to linking up. :)
DeleteGreat idea for the chops, they look delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
ReplyDeleteMiz Helen
Always look forward to sharing with Full Plate Thursday. Have a great week, Miz Helen!
DeleteThese look super delicious! I love onion anything
ReplyDeleteMy hubby loves onion anything, too. So, this recipe was perfect for him.
DeleteLove new ways to fix pork chops as I love pork chops! Can't wait to try this. Thank you for linking up with Tasty Tuesdays. I will be featuring this recipe on my site Detours in Life for Tasty Tuesdays this week. Stop by and grab a button when you get a chance! Thank you again. :)
ReplyDeleteThanks so much for the feature. Greatly appreciated. I'm always on the lookout for new pork chop recipes also. Thanks again. Have a great week!
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