Breaded Fried Pork Chops
Breaded Fried Pork Chops video – scroll down for recipe
Subscribe to my YouTube channel to get notified of new videos.
I have to thank community member Jennifer Lynn for the idea to use crushed up fried onions as breading for fried pork chops. After I posted the chicken milanesa recipe, she wrote me that she’ll sometimes use fried onions or even crushed pork rinds (chicharrones) to coat fried meats. Obviously, that’s a brilliant idea and I had to try it out immediately. I added mustard and rosemary to the mix because those go so well with pork and with onions. It’s a delicious combination and I think that fresh thyme would be equally delicious. Dried herbs may be substituted. If you don’t do pork, try the same method with boneless skinless chicken or even seitan cutlets.
I’ve specified French’s (formerly Durkee’s — anyone else remember that?) fried onions because that’s the only brand there is, to my knowledge. They are usually stocked near the canned vegetables, or sometimes near the breadcrumbs and croutons. If you can’t find them, try adding some onion flakes to your panko crumbs. And if you do find them and want something else to put them on, try these SoooCali hot dogs!
breaded fried pork chops recipePrint
Crunchy Breaded Pork Chops
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4 1x
- 1 pound boneless pork chops (no thicker than one inch)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh minced rosemary
- 1/4 cup flour
- 1 egg
- 1 tablespoon deli mustard
- 1 cup crushed fried onions (French’s)
- 1 cup panko bread crumbs
- 1/4 cup oil
- If necessary, slice the chops into cutlets, about 1/2 inch or thinner. Sprinkle with salt, pepper and rosemary and press into the meat. Lightly dredge in flour. Set aside.
- Beat egg and mustard in a small bowl until uniform.
- Mix onions and bread crumbs in another bowl.
- Dip floured cutlets into egg, then onion crumbs and press to adhere. Set aside on a plastic-wrap-lined plate for at least 10 minutes. You can also make ahead of time and refrigerate up to 4 hours.
- Heat 1/4 cup oil in a large skillet over medium heat until shimmering.
- Add cutlets and cook for about 3 minutes on each side until pork is cooked through.