Breaded Fried Pork Chops
Breaded Fried Pork Chops video – scroll down for recipe
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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.
Serve these delicious, crunchy breaded fried pork chops with some buttery rissole potatoes and sauerkraut for a schnitzel-style meal. Or with a simple salad for a light dinner.
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 recipe
PrintCrunchy Breaded Pork Chops
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
Find it online: https://hilahcooking.com/breaded-fried-pork-chops/
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I love both your recipes and your cute shows. You are very talented.
★★★★
Look in the salad toppings section (croutons and such) for crispy onions, they even have flavored ones.
This looks like an awesome way to do pork chops or chicken with a really tasty, crunchy coating in a dead simple recipe. I would never have thought of this combination. French fried onions do show up in the stores here on occasion (green bean casserole is NOT a Thanksgiving staple in Canada) so I should be able to give this one a try. Is there any reason not pulse the onions in a little food processor to get the right size (other than the extra washing up)?
Kim
★★★★★
No reason not to grind them up, I don’t think. They do get more brown than the breadcrumbs (I guess since they are already fried) when cooking so I would just keep an eye on the heat and make sure they don’t burn. Intuitively it seems like smaller pieces would burn easier.
Made this for supper tonight and was very pleased with the results. Juicy chops with a nice, light and crispy crust. My mini food processor worked well to chop up the onions for the coating. The standard size container up here is 79 grams or a little less than 3 ounces. Chopped up it makes about 1 cup of onion. This recipe is definitely a keeper.
★★★★★
I love pork but sometimes it gets to plain. This is a great way to spice it up! Thanks.
There is also PikNik brand French Fried Onions 🙂 http://pik-nik.com/onions.htm
Thanks!
You all overlook thos of us who have to drastically restrict our salt intake. We like to eat tasty food too.
My dad also has to carefully monitor his salt intake. Please reduce the salt in the recipe as you see fit.