French Fried Onions are the secret ingredient to my Crunchy Onion Pork Chops! Yes, the same type of fried onions that are usually reserved for Green Bean Casserole, have another purpose!
I usually serve these flavorful crispy crunchy pork chops with rice and garlicky green beans but I'm sure they'd also pair perfectly with potatoes or pasta and any vegetable.
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First, I always set my pork out on the counter while I'm prepping everything else. Much like a steak, I think the end result is always better if the meat starts off at room temperature.
Set up a breading station with a shallow bowl of the following:
- eggs, whisked
- flour, seasoned well
- bread crumbs & crispy onions
Dip the pork in the flour, then egg, back in the flour and then back in the egg again and then give it a good coating in the crumb/onion mixture. Set aside.
Put about half of a cup of oil in a fry pan. Once the oil is hot add the pork chops. Once browned and crispy, flip it over and crisp up the other side.
Now that the pork is all crispy on the outside, we have to finish cooking the inside. Remove the pork from the frying pan and place it on a rack positioned over a baking sheet. You could put it directly on the baking sheet but the bottom might not stay crispy. I'd recommend the rack.
Pop them in the oven.
My chops were pretty thick and they took between 8-10 minutes in the oven. If your chops aren't very thick, check them after 5 minutes.
I prefer my pork on the medium side (around 145 F) but my husband prefers his on the well-done side (160-ish). In my opinion, the best way to check for doneness is with a thermometer.
Look at that crunchy coating!
Printable Recipe Card
Crunchy Onion Pork Chops
Ingredients
- 4 boneless pork chops
- ½ C all purpose flour
- ¾ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ C seasoned breadcrumbs
- ¾ C crushed crunchy fried onions
- 2 eggs
- ½ C oil (vegetable or canola)
Instructions
- Preheat oven to 375 F.Place a non-stick rack on top of a baking sheet and set aside.
- Create a breading station with three shallow bowls. Whisk eggs in one bowl. In a second bowl, combine flour, garlic powder, salt and pepper. In the third bowl, combine the breadcrumbs and crunchy onions. Use a fork to crush the onions.
- Dip each pork chop first in the flour, then egg, then back to the flour and again the egg, followed by the crumb mixture. It might be necessary to use your hands or a fork to press the mixture on to the pork chops. Set chops aside.
- Heat oil in a large fry pan/skillet over medium-high heat. You will know oil is hot enough when it sizzles when a breadcrumb is tossed in. Place pork chops in hot oil. Cook 3-4 minutes or until coating is crispy and browned. Using tongs flip pork chops over and brown the other side.
- Once chops are browned on both sides, transfer chops to the wire rack we placed over a baking sheet. Place in oven and bake until cooked to desired temperature (between 145-165). This should take anywhere between 5-10 minutes depending on the thickness of your chops.
- Allow chops to rest 3 minutes prior to serving.
Recipe was inspired & adapted from https://www.mccormick.com/frenchs/recipes/main-dish/frenchs-crunchy-onion-pork-chops
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