Pork Chops With Crust Of Onions Recipes

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PORK CHOPS WITH ONIONS



Pork Chops with Onions image

This simple dish is a great one to share with friends and family. -Taste of Home

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet onions, sliced and separated into rings
1 cup reduced-sodium beef broth
1 tablespoon cornstarch
2 tablespoons cold water

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.

Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS



Mustard-Crusted Pork Chops with Roasted Apples and Onions image

I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 Gala apples, cored and cut into 1/2-inch-thick wedges
1 medium red onion, cut into 1/2-inch-thick wedges
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
4 tablespoon unsalted butter, melted
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
Four 1- to 1 1/4-inch-thick bone-in pork rib chops (about 12 ounces each)
1 bunch rainbow Swiss chard, stems cut into 1/2-inch pieces, leaves cut into 2-inch pieces
1/4 cup low-sodium chicken broth
1 tablespoon apple cider vinegar

Steps:

  • Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
  • Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
  • Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
  • Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
  • Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
  • Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.

ONION-CRUSTED PORK CHOPS



Onion-crusted Pork Chops image

Make and share this Onion-crusted Pork Chops recipe from Food.com.

Provided by RecipeNut

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 envelope Lipton Recipe Secrets onion soup mix
1/3 cup plain breadcrumbs
4 pork chops or 4 boneless pork chops, 1 inch thick
4 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, combine onion soup mix and bread crumbs.
  • Brush both sides of chops with mustard, then dip in soup mixture until evenly coated.
  • In 13 x 9-inch baking or roasting pan, arrange chops.
  • Bake, uncovered, turning once, 30 minutes, or until done.
  • VARIATION: Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix.

PORK CHOPS WITH CRUST OF ONIONS



Pork Chops with Crust of Onions image

Make and share this Pork Chops with Crust of Onions recipe from Food.com.

Provided by Julesong

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 12

4 large pork chops (center-cut, with bone in weighing about 10 oz each)
salt
white pepper, Freshly Ground
5 1/2 tablespoons butter
2 teaspoons fresh tarragon, Chopped or 1 teaspoon dried tarragon
fresh thyme
dried thyme
2/3 cup dry white wine
2/3 cup chicken stock
2/3 cup fresh homemade breadcrumbs
2/3 cup parmesan cheese, Freshly Grated
2 onions, finely chopped

Steps:

  • Sprinkle chops with salt and pepper.
  • Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick.
  • Remove from pan, sprinkle with tarragon, cover and keep warm.
  • Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden.
  • Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top.
  • Sprinkle lightly with thyme and cover with onions.
  • Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup.
  • Pour mixture over chops.
  • Combine bread crumbs and cheese, spread over onions and chops.
  • Melt remaining 2 tablespoons butter and drizzle it over the crumbs.
  • Bake at 400 degrees for 30 minutes.

PARMESAN-CRUSTED PORK CHOPS



Parmesan-Crusted Pork Chops image

Pork chops with a delicious Parmesan cheese crust.

Provided by Chelsey Seamon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 2

Number Of Ingredients 5

1 serving cooking spray
1 egg
¼ cup grated Parmesan cheese
1 teaspoon Cajun seasoning
2 boneless pork chops, trimmed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Whisk egg in a shallow bowl.
  • Mix Parmesan cheese and Cajun seasoning together on a plate.
  • Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
  • Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g

BREADED PORK CHOPS WITH ONION



Breaded Pork Chops With Onion image

Make and share this Breaded Pork Chops With Onion recipe from Food.com.

Provided by Kristen H.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin chops (bone in or boneless)
15 saltine crackers, crushed
2 eggs
1 cup milk
3/4 cup flour
1 large sweet onion
garlic powder, to taste
pepper, to taste
2 tablespoons oil

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.

Nutrition Facts : Calories 788.5, Fat 44.1, SaturatedFat 12.8, Cholesterol 272.4, Sodium 355, Carbohydrate 32.8, Fiber 1.6, Sugar 2, Protein 61

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