Crunchy Onion Pork Chops
Boneless pork chops are double dredged in seasoned flour and then covered in a breading containing crunchy onions.
Servings: 4
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.