Paula Deen French Onion Pork Chops

Paula Deen French Onion Pork Chops take 30 minutes and just four ingredients to make a crunchy, golden baked pork chop dinner for four. Save this easy baked pork chop recipe for weeknight dinners, Sunday dinner or church supper, because it needs only a sheet pan and no frying.

Coat both sides of every chop with the soup mix and breadcrumb blend, because that crust is where all the flavor lives. Skip a side and you get one seasoned face and one plain, pale one.

Paula skips the skillet and bakes these on a sheet pan at 400°F, so there's no splatter and no standing over the stove. The dry onion soup mix seasons the crumbs with salt and sweet onion flavor, which means you never touch another spice jar.

Paula Deen French Onion Pork Chops

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

340

kcal

Boneless chops get dipped in egg, then pressed into breadcrumbs spiked with onion soup mix. In the oven the coating turns crisp and deep golden while the pork inside stays juicy.

Ingredients

• 4 boneless pork chops
  

• 2 packs French onion soup mix
  

• 1/2 cup breadcrumbs
  

• 2 eggs
  

Directions

• Preheat the oven: Preheat the oven to 400°F. Then set out a baking sheet while you get the coating ready.
• Set up two pans: Crack 2 eggs into one shallow pan and beat them well. Then stir 1/2 cup breadcrumbs and 2 packs French onion soup mix together in the second pan.
• Coat the pork chops: Dip each of the 4 boneless pork chops in the beaten eggs, then press it into the breadcrumb mixture. Take care to coat both sides so the crust bakes up evenly.
• Bake and flip: Place the coated chops on the baking sheet and bake for 20 minutes. Flip them after 10 minutes so both sides turn golden and crisp.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bone-in pork chops instead of boneless?

You can, but bone-in chops are usually thicker and need more time than the 20 minutes in this recipe. Check them with a thermometer and pull them at 145°F, since the crust will brown long before a thick chop cooks through.

Can I use panko instead of regular breadcrumbs?

Yes, panko works and gives you an even crunchier crust. The soup mix is already salty, so you won't need to add any extra seasoning.

How do I keep the breadcrumb coating from falling off?

Pat the chops dry before the egg dip, because a wet surface keeps the egg from sticking. Then press the crumbs on firmly with your palm and flip the chops only once while baking.

How should I store and reheat leftovers?

Keep leftover chops in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 375°F oven until hot, since the microwave makes the crust soft.

What's the most common mistake with this recipe?

Overbaking is the big one, because thin boneless chops dry out fast. Stick to the 20 minutes and pull them as soon as the coating is golden and the pork is cooked through.