Onion Pan-Fried Pork Chops

Onion Pan-Fried Pork Chops

158 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
MSPECANGIRL417
Recipe by  MSPECANGIRL417

“I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
  2. Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

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Reviews (158)

Rate This Recipe
SANDRAMAC
169

SANDRAMAC

Outstanding! I did not have onion soup mix, but using the general recipe, I added dried minced onion, garlic powder, sea salt and pepper. Good extra-virgin olive oil is important, too. My husband asked that we have this again, next week!

Alissa
102

Alissa

What I loved most about this recipe was that it was so quick and easy! I added garlic powder and some salt and pepper to the flour/onion soup mixture for flavor. They came out crispy on the outside (careful not to burn though!) and moist on the inside. Thanks for the idea! I also tried this on chicken, very good...just had to cook it longer.

WifeyJo
66

WifeyJo

This was a good dish. In my experience, the onion soup mix and flour mixture didn't offer enough flavor. Once in the oil, it didn't really stick very well. I think I will try vegetable oil next time instead of olive oil. It didn't seem to cook quite hot enough. The meat was done no problem, but the cuts didn't get crispy at all and actually stayed a bit oily. I will try this again. Maybe it's me and not the recipe.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 20.7 g
  • 7%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet

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