Crispy Onion Baked Pork Chops

Baked pork chops on a two white plate with broccoli and sweet potatoes.

5 from 1 vote

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.

Prep Time15

Cook Time11

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Bailey Rhatigan

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