Breaded Pork Chops Smothered With Onions Recipes

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

ONION SMOTHERED BREADED PORK WITH MUSTARD SAUCE

Steps:

• combine the first 8 ingredients to make bread crumb mixture, and set aside. Chop onions in to slices by cutting onion in half then chopping.
• oil a 9x13 inch pan or larger. i use the bottom part of a broiler pan. Foil and oil it with canola oil. Dip chops in egg coating well. Then dip in bread crumb mixture. make sure to coat all sides well. Place in baking pan.put the onions slices slightly under chops,and around chops.place chops in top part oven at 400 degree's. bake 20 minutes.While baking make the mustard sauce.
• Make the mustard sauce: Melt 1 Tbs of butter in a sauce pan.Saute the onion until soft.remove onions from pan. Add 3 Tbs more of butter. to pan. melt on low heat.add the flour and stir to make a paste.remove from heat.
• in another pan heat milk to scalding,or microwave in a dish to scalding.Add the scalded milk to the flour roux in your pan,a little at a time stirring constantly to combine.Stir until thick and add the salt and pepper,dill,vinegar,and Dijon mustard to sauce. combine well. sauce should be thick like gravy. Add the onion you cooked and mix well.keep warm until time to pour over chops.
• After chops have baked for 20 minutes. Reduce heat to 350 degree's in oven.Pour sauce over chops and loosely cover with foil. Bake an additional 30 minutes,or until pork is not pink,and onions are soft. Serve and enjoy.

BREADED PORK CHOPS SMOTHERED WITH ONIONS.

Steps:

• Preheat oven to 350.
• Place chops first in egg and than in bread crumbs. Wet your hands a little with water and dampen each side of chop alittle(this prevents burning) fry each side for a few minutes until golden brown.
• If you use chicken broth, add 1 chicken bouillon cube. If you use water add 2 bouillon cubes.
• Place chops with broth and chopped onion.
• Cover and cook for 1 hour.
• I like to serve with mashed potatoes and corn.

BREADED PORK CHOPS WITH ONION

Steps:

• Heat skillet to med/medium high temp with oil.
• In separate shallow bowls (1 bowl for each item) place the 2 eggs (beaten), milk, flour, and crackers. Dip the pork chop in milk, then flour, then egg and lastly the cracker crumbs.
• Place in heated skillet and cook until outer crust is golden brown (should only take a couple minutes per side).
• Remove pork chops from skillet and place into a baking pan. Sprinkle each chop with garlic powder and pepper. Slice onion (fairly thin) and place two slices on each pork chop.
• Bake at 350 degrees for 20-30 minutes. If you prefer a crispy breading do not cover with foil, if you prefer a softer breading cover with foil and bake for 20 minutes then remove foil for the last 10 minutes of baking.
• I like to serve this with potatoes I have boiled. I remove the pork chops from the baking dish, put a little oil or butter in the baking dish to deglaze then toss the potatoes in the baking dish, stir in some seasoning salt and pepper then remove.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
• Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
• Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
• Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).