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These delicious onion crusted Crispy Baked Pork Chops are a huge hit in my family. They are very easy to whip up, require only a few ingredients and bake up quick. The crispy fried onion topping makes them so savory and flavorful with little effort. You will love them for the holidays or year round as a cozy dinner. The sides to pair are endless, I hope you are hungry!
Reasons To Love Baked Pork Chops
- Healthier than frying!
- Full of lean Protein. They are lower in fat than beef, but have great protein like chicken.
- Versatile in flavor.
- Crispy onion coating. They are coated in fried onions giving them a delicious savory crust you will CRAVE.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Boneless Pork Chops. Bone in will also work, however the time will need to be adjusted a tad.
- Flour. This is part of the light crispy coating. You can use gluten free all purpose as well.
- Seasonings. salt, pepper, garlic powder.
- Egg Wash. This is to help the coating stick to it.
- Dijon. This add SO much flavor to the baked pork chops, I highly recommend it.
- Crispy Fried Onions. Like French’s. You can also use bread crumbs if desired but the onions are a winner!
Simple Steps To Make Baked Pork Chops
Ready to bake? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Step Two. Prepare three bowls to dredge the pork chops in. Combine garlic powder, and salt and black pepper with flour. Blitz the fried onions in a food processor just to help break them up. Add them to a shallow bowl.
- Step Three. Whisk two eggs and dijon in another shallow bowl.
- Step Four. Pat the pork chops dry with a paper towel and lightly dredge in flour/seasonings. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into fried onion (or breadcrumb) mix.
- Step Five. Add them to parchment paper and bake! Let them cool a bit before serving to help keep the coating on well.
What To Pair With Baked Pork Chops
These crispy baked pork chops are such a knockout savory meal and they pair great with so many sides. A few of my favorites are: Parmesan Baked Brussel Sprouts, Charred Broccoli, Honey Balsamic Brussel Sprouts.
Tips To Make Pork Chops
- Be sure to pat them dry well, this ensures the coating to stick on well.
- Make them healthier by coating in bread crumbs instead of fried onions if desired!
- Gluten free all purpose will also work well.
- Don’t overcook them! It’s always best to have a digital meat thermometer. This will help keep them nice and juicy.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Crispy Onion Baked Pork Chops
These delicious onion crusted Crispy Baked Pork Chops are a huge hit in my family. They are very easy to whip up, require only a few ingredients and bake up quick.
Equipment
- rimmed baking dish
- shallow bowls
Ingredients
- 4-6 boneless pork chops , about 1-inch thick
- ½ cup all pupose flour
- 1 tsp garlic powder
- ½ tsp salt & pepper, each
- 2 eggs whisked
- 1 Tbsp dijon mustard
- ¾ cup fried onions , like French's. Breadcrumbs will also work.
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Prepare the dredging station to coat the pork chops. Combine garlic powder, and salt and black pepper with flour. Blitz the fried onions in a food processor just to help break them up, or chop them up a little. Add them to a shallow bowl.
- Whisk two eggs and dijon in another shallow bowl.
- Prepare the pork chops. Pat the pork chops dry with a paper towel and lightly dredge in flour/seasonings first. Next, dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into fried onion (or breadcrumb) mix.
- Bake the pork chops. Add them to parchment paper and bake! Let them cool a bit before serving to help keep the coating on well.
Notes
- Be sure to pat them dry well, this ensures the coating to stick on well.
- Make them healthier by coating in bread crumbs instead of fried onions if desired!
- You may need some extra onions or breadcrumbs depending on the surface area of the pork chops, so keep some handy.
- Gluten free all purpose will also work well.
- Don’t overcook them! It’s always best to have a digital meat thermometer. This will help keep them nice and juicy.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1 baked pork chop | Calories: 369kcal | Carbohydrates: 11g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 514mg | Potassium: 562mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 127IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hope you all love this recipe!