French Onion-Crusted Pork Chops

French Onion-Crusted Pork Chops - Moist, tender pork chops covered with a crunchy French onion coating.

Servings

Calories 61kcal

Author Sara

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.

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.