Onion Pan-Fried Pork Chops
photo by Chef shapeweaver
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 2 pork chops
- 1⁄2 - 1 cup all-purpose flour (I am not really sure the amount of the flour, I add 2 handfuls)
- 1 (2 ounce) envelope onion soup mix
- olive oil (I have used both, but olive oil adds a better taste) or vegetable oil (I have used both, but olive oil adds a better taste)
directions
- With your hands and onion soup mix still in sealed packet crush onions up some what, but you do not want to make them into a powder you just want to break them up.
- Mix flour and onion soup mix in a shallow bowl.
- Add enough oil to bottom of a pan that would cover about half way up your pork chop.
- Heat on medium heat until when you add flour mix to pan it sizzles.
- Coat each pork chop with flour mixture.
- Add to pan, about 30 seconds after adding the chops turn over, and cook until done (about 4-5 minute per side for ½ to 3/4 inch pork chop).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe on 7/12/09 as part of mine and SO's Dinner. For the chops, two boneless pork loin chops were used and pounded to 1/4 inch thickness.I read what the other reviewers had said about the coating not sticking, so the chops were dipped into an egg that had been beaten with a little bit of water.And the rest of the recipe was made as written. This was very good and will be made again. Thganks for posting and " Keep Smiling :) "
-
Thank you mspecangirl for sharing this recipe with us! I was in the same situation as LibbyAnne and used too much flour. I would recommend that you use 1/2 c. flour per 4 chops--I had thinner chops so you might need more. But the onion soup provides a nice crunch after being caramelized in the hot oil. This recipe pairs nicely with a pasta side. Try this dish if you're hungry for something savory!