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Golden onion-breaded pork chop served with mashed potatoes and green beans on a vintage cream-and-gold dinner plate.

Onion-Baked Pork Chops

The egg-dipped chops pick up a thick blanket of onion-seasoned crumbs before they go into the oven. Bake them on a rack if you can, so both sides turn golden and the crunchy bits stay crisp.

By Betty Lou Gardner38 minUpdated 2026-08-25

These Onion-Baked Pork Chops are crisp, savory, and full of classic comfort-food flavor thanks to a simple coating of onion soup mix and breadcrumbs! Baked until golden and tender, they pair effortlessly with mashed potatoes, vegetables, or a simple salad, making them an easy family supper that requires very little hands-on work.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The wire rack over the baking pan works even better if I remember to use it. Turn them carefully or the coating comes off in spots. The little crunchy bits left in the pan never seem to make it to the table.

How to Make Onion-Baked Pork Chops

◆
Onion soup mix and plain dry breadcrumbs combined in a shallow bowl beside beaten eggs and a vintage baking dish.
01

Prepare the Coating

Combine the onion soup mix and breadcrumbs in one shallow bowl and beat the eggs in another.

A pork chop being dipped in beaten egg and pressed into onion-breadcrumb coating beside additional raw pork chops.
02

Dip and Coat the Pork

Dip each pork chop in the beaten eggs, let the excess drip away, and press both sides firmly into the onion mixture.

Seven golden onion-breaded pork chops arranged closely in a vintage ceramic baking dish.
03

Arrange for Baking

Space the coated chops on a parchment-lined baking sheet or an oven-safe wire rack set over the pan. Drizzle with melted butter if using.

A hand using metal tongs to turn one of seven baked onion-breaded pork chops in a vintage ceramic baking dish.
04

Bake and Turn

Bake at 400°F, turning carefully after 10 minutes, until the coating is golden and the pork reaches 145°F.

05

Rest and Serve Hot

Let the pork chops rest for 3 minutes, then serve while the coating is still crisp.

Golden onion-breaded pork chop served with mashed potatoes and green beans on a vintage cream-and-gold dinner plate.

Onion-Baked Pork Chops

The egg-dipped chops pick up a thick blanket of onion-seasoned crumbs before they go into the oven. Bake them on a rack if you can, so both sides turn golden and the crunchy bits stay crisp.

By Betty Lou Gardner

Prep15 minCook20 minTotal38 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Instructions

  2. 1 envelope onion soup mix, ⅔ cup breadcrumbs, 2 eggs
  3. 8 pork chops
  4. 2 tablespoons melted butter, optional

Serving Suggestions

Nutrition (Approximate Per Serving)

Yield

8 pork chops — Serving size: 1 pork chop

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
250
Carbohydrates
6.5 g
Protein
21 g
Fat
15.5 g
Saturated Fat
6 g
Cholesterol
100 mg
Sodium
150 mg
Fiber
0.4 g
Total Sugars
0.6 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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