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.
Recipe link
Prep time15 min
Cook time20 min
Total time38 min
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 250
Ingredients
- 1 envelope Lipton Golden Onion or Onion Recipe Soup Mix
- ⅔ cup plain dry breadcrumbs
- 2 egg — well beaten
- 8 pork chops — about ½-inch thick
- 2 tablespoons butter — melted
Instructions
- Prepare the Oven and Pan: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. If using an oven-safe wire rack, set it inside the pan.
- Prepare the Coating: In a shallow bowl, combine the onion soup mix and breadcrumbs. In a second shallow bowl, beat the eggs thoroughly.1 envelope onion soup mix, ⅔ cup breadcrumbs, 2 eggs
- Coat the Pork Chops: Dip each pork chop into the beaten eggs and let the excess drip back into the bowl. Press the chop firmly into the onion-breadcrumb mixture until both sides are coated, then place it on a clean platter. Discard any egg and coating mixture that has contacted the raw pork.8 pork chops
- Add Butter: If using a wire rack, brush it lightly with some of the melted butter. Arrange the coated chops in a single layer on the parchment-lined pan or wire rack, leaving space between each chop. Use a second pan rather than crowding them if necessary. Drizzle the remaining butter lightly over the chops.2 tablespoons melted butter, optional
- Bake: Bake for 10 minutes. Turn the chops carefully with tongs or a thin spatula, then continue baking for 5–10 minutes, checking the thinnest chops first, until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each chop registers 145°F without touching the bone.
- Rest: Transfer the pork chops to a clean serving platter and let them rest for 3 minutes.
- Serve: Serve hot with potatoes, vegetables, or salad while the coating is still crisp.
Notes
- Pork Chops: The timing is written for chops approximately ½ inch thick. Bone-in and boneless chops can both be used, but very thin boneless chops may finish sooner and thicker chops will require additional time.
- Coating: Let the excess egg drip away before breading, then press the onion mixture firmly onto both sides so the coating adheres during turning.
- Browning: Leave space between the chops so hot air can circulate. A wire rack gives the underside more airflow, while a parchment-lined baking sheet is the simplest alternative.
- Doneness: For thin chops, insert the thermometer horizontally through the side into the center of the meat. Remove the chops when they reach 145°F and rest them for 3 minutes.
- Make Ahead: The dry onion-breadcrumb coating can be mixed and covered up to 1 day ahead. Dip and coat the pork shortly before baking so the crust does not become damp.
- Storage and Reheating: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat on a baking sheet or wire rack in a 350°F oven until the center reaches 165°F.
Serving Suggestions
- . Crispy Roasted Potatoes
- . Lemon Green Beans
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
Equipment
- Large rimmed baking sheet
- Parchment paper
- Oven-safe wire rack (Optional; set inside the rimmed baking sheet.)
- Two shallow bowls
- Measuring cups and spoons
- Tongs or thin spatula (Either tool is acceptable for turning the chops carefully.)
- Instant-read thermometer