Breaded Pork Chops w/onions
My momma has been making breaded pork chops since I can remember. While it is American dish it totally paired with Jasmine rice, or now a days you can eat it with brown rice too. It’s simple pan-fried dish that anybody can do. So without further ado I pass along this recipe to you. You add some stir-fried some vegetables on the side too.
6 pieces of bone in pork chops ( medium thickness)
1 cup of Italian bread crumbs
1/2 cup of flour
1 Tsp of Lawry’s seasoned salt
1 Large yellow or white onion
Frying pan, two dishes for breading the pork chops, knife and cutting board. Tongs or spatula to flip over the pork chops. Oh you’ll need a plate to season the pork chops and another plate to plate the pork chops.
Tips: If you get pork chops that are huge and thick you will pan fried them and place onto a sheet pan to cook it through in the oven. The oven must be preheated to 350 degrees and finished cooking through for about 15 -17minutes.
- First measure out your dry ingredients into a dish or bowl. Put the bread crumbs, Lawry’s season salt and flour into one dish. Taking the second bowl you will crack 2 eggs into the dish and scramble them. It’s set aside.
- Place a pan on to medium heat up. Return to prep work. Slice the onions in half lengthwise it’s like half circles. Leave them on the cutting board.
- Next take the pork chops and salt and pepper them on a plate. Go back the stove and add some oil to the pan. Turn up the heat to medium high.
- Dip the pork chop in egg, than in the flour mixture lay. You will do this for all the pork chops. You probably will only be able to pan fried two pork chops at a time.
- Pork chops need 8 minutes on each side. If they are too thick you need to finish them in the oven.