French Onion-Crusted Pork Chops - Moist, tender pork chops covered with a crunchy French onion coating.
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My family loves pork chops, if that wasn't apparent already. We like them grilled, pan-fried, oven-baked and broiled. In fact one of the teachers at my son's daycare asked him how he got so tall and he said, "My mom feeds me pork chops." True story.
We eat them, probably once a week, and I'm always trying new recipes to keep things interesting. Today I'm sharing a recipe for French Onion-Crusted Pork Chops. Like most of the recipes I share, it uses staples that can be found in most everyone's pantry.
The Panko bread crumbs mixed with the onion soup mix makes a wonderfully crunchy crust that surrounds the juicy, tender pork chop inside.
If you're looking for more pork chop recipes, try these Parmesan and Herb-Crusted Chops, Smothered Mushroom Pork Chops or Sweet BBQ-Glazed Pork Chops. All of the recipes are tried and true. . . and delicious!
Let's get cookin'!
French Onion-Crusted Pork Chops
Ingredients
- 2 packets French Onion Soup mix (I used Lipton)
- 4 boneless pork loin chops
- ½ cup Panko bread crumbs
- 2 eggs
Instructions
- Preheat oven to 400º Fahrenheit.
- In a small bowl, beat the eggs.
- In another dish, mix the Panko and soup mix.
- Dip the loins in the eggs and then dredge with the Panko/onion mixture.
- Place in a shallow baking pan and bake for 20 minutes. Turn the chops over and bake for another 10-15 minutes or until the meat reaches an internal temperature of 145 degrees Fahrenheit.
Notes
- Pork Chop Thickness: Adjust the baking time based on the thickness of the pork chops. Thicker chops may require slightly longer cooking times to ensure they are cooked through to the recommended internal temperature of 145 degrees Fahrenheit.
- Even Coating: Ensure the pork chops are evenly coated with the egg wash and panko/onion mixture. This helps create a uniform crust and prevents any bare spots that may become dry during baking. Press the coating firmly onto the chops to help it adhere.
- Resting Time: Allow the pork chops to rest for a few minutes after removing them from the oven. This allows the juices to redistribute, resulting in juicier and more flavorful meat. Avoid cutting into the chops immediately to prevent the juices from running out, which can lead to dryness.
Anonymous
What are the nutrition facts on this dish please?
anna
can I use beefy onion in place of the french onion
Sara
Yes! That should be fine, Anna!
Sara
Getting ready to make these. My husband isn’t sure since I always seem to over cook the chops. Hoping it works cuz this sounds amazing!
Sara
Let me know how they turned out!
Sondra
I substitute French Onions for the onion soup mix. I have also used several varieties of pork. Pork chops and loin chops. They are all moist and delicious. A family favorite. ...
Sara
That all sounds delicious, Sondra!
Sara
Awesome, 'Chelle! Hope you enjoy them!
'Chelle
Making these this evening!
Maria
Your pork chops sound great! I feel like I hardly ever make pork because I never seem to know how to cook it well. This sounds so flavorful!
Sara
Definitely try them out, Maria! Pork chops are definitely a staple in our house. Thanks for stopping by!