French onion pork chops are a fresh, delicious take on a classic main dish. With only 4 ingredients and tons of flavor, you’re sure to love this easy family dinner!
Growing up pork chops weren’t something I looked forward too.
Most of the time I found them sort of sad and boring or at the very least a little dry.
But my husband always loved them.
So you know they say necessity is the mother of invention?
Well, I was bound and determine to find easy ways to turn ho hum pork chops into a dinner entrée I could get excited about it.
And with this recipe, I have definitely succeeded!
You need 4 easy ingredients and and only about 10 minutes of active prep and- bam- dinner’s done!
Ingredients
To make this easy recipe you need:
- Pork chops– Go for boneless porkchops.
- French onion soup mix– Use the kind that comes in packets.
- Panko breadcrumbs– I highly recommend the seasoned ones. But if you don’t have them, just mix a teaspoon of Italian seasoning into your breadcrumbs.
- Eggs– Beaten eggs help hold on the breading.
How to Make
These are the easiest ever breaded pork chops!
To make them, beat the eggs in a wide, shallow dish.
Whisk the bread crumbs and French onion seasoning packets together in another shallow dish.
Then add one pork chop at a time to the egg mixture, turning it to evenly coat.
Using a pair of tongs, transfer the pork chop to the soup mixture. Turn the pork chop to coat it well, pressing it gently into the mixture if needed to help the coating stick.
Transfer the prepared pork chop to a parchment paper lined baking sheet.
Repeat for the remaining pork chops.
Bake the pork chops at 400° for 20 minutes, flipping them halfway through.
Once you flip the chops, lightly spray the chops with non stick cooking spray and let them finish cooking.
Serve them warm with your favorite sides, and enjoy!
What to Serve with Pork Chops
These pork chops are super versatile and pair well with a number of side dishes.
My favorite things to pair with these include:
Storing Leftovers
Store leftover breaded porkchops wrapped tightly or in an air tight container in the fridge for up to 3 days.
For best reheating results, do not microwave them but reheat them covered in a warm oven until heated through.
Tips and Tricks
- Feeding people that aren’t a fan of pork? You can sub chicken cutlets for the pork chops.
- Don’t have seasoned panko? just mix some Italian seasoning in with your plain ones until evenly incorporated.
- For a little extra something, sprinkle the pork chops with some grated Parmesan cheese prior to serving.
Other Pork Recipes You’ll Love
These French onion pork chops are an easy weeknight dinner you can’t go wrong with! Make them today and enjoy.
Looking for other pork recipes? Try these:
- Grilled Chipotle Pork Tenderloin with Cherry Salsa
- Pork Marsala with Mushrooms & Shallots
- Baked Pork Loin with Raspberry Dijon Barbecue Sauce
- Farmer’s Pork Chops & Potatoes
- Instant Pot Pork Chops & Gravy
- Pork Schnitzel
- Cheesy Pulled Pork Enchiladas
- Herbed Pork Chops In Mushroom Gravy
- Roast Pork Loin with Rosemary Brown Sugar Sauerkraut
- Crockpot Smothered Pork Chops
- Sheet Pan Ranch Pork Chops & Potatoes
If you’ve tried these FRENCH ONION PORK CHOPS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
French Onion Pork Chops
Ingredients
- 4 boneless pork chops
- 2 packets French onion soup mix
- 1/2 cup seasoned panko bread crumbs
- 2 eggs beaten
Instructions
- Add the beaten eggs to a wide shallow dish. Add the bread crumbs & seasoning packets to another, whisking them together to evenly combine.
- Working with one pork chop at a time, add it to the egg mixture turning it to evenly coat.
- Using a pair of tongs, transfer the pork chop to the soup mixture- again turning to evenly coat. Press in the mixture, gently, if needed to ensure the coating sticks evenly.
- Transfer the prepared pork chop to a parchment paper lined baking sheet. Repeat for the remaining pork chops.
- Bake the pork chops at 400° for 20 minutes, turning them halfway through. Once flipped, lightly spray the chops with non stick cooking spray and let them finish cooking.
- Serve them warm with your favorite sides, and enjoy!
Notes
- Feeding people that aren't a fan of pork? You can sub chicken cutlets for the pork chops.
- Don't have seasoned panko? just mix some Italian seasoning in with your plain ones until evenly incorporated.
- For a little extra something, sprinkle the pork chops with some grated Parmesan cheese prior to serving.
Nutrition
Wonderful!! Love your receipts, keep em’ coming!!
Thank you, Joy and I sure will!
Made these tonight and they were AMAZING! I had pkg of 3 pork chops and only 1/2 pkg of french onion dip. I had planned to just use one pkg as I thought 2 pkgs would be too overpowering for us, but 1/2 pkg was just right. I did add some italian seasoning per your recommendation as my panko crumbs were not flavored. I checked the temp at the 15 minute mark and they were at 150 degrees so I took them out of oven and let rest 5 minutes. They were tender, juicy and so flavorful! Definitely going into our regular rotation. Thank you for saving dinner tonight.
That’s wonderful that you were able to adapt the recipe to what you had on hand. Happy to help save dinner anytime, Barbara 🙂