I love cooking and sharing recipes I have made over the years with
family—and you, my sweet readers!
Hello! I am Kay. Welcome to Celebrating Southern Cooking with K!
I love cooking and sharing recipes I have made through the years with family- and you, my sweet readers!
Crusty Breaded Pork Chops with Caramelized Purple Onions
7:08 PM
Crusty Breaded Pork Chops have a wonderful home-cooked flavor like the ones my Mom used to make. The breading makes them crispy on the outside and tender and juicy on the inside.
OLD FASHIONED BREAD PORK CHOPS
Old-fashioned breaded pork chops are among the best Sunday dinners, right next to fried chicken. I prefer to cook the ones with the bone in, as it gives you a handle when eating with your fingers.
My husband has been so hungry for crusty-breaded pork chops that I took a recipe that I generally make liver and onions from and used it this time for the pork chops.
He is not a fan of liver, so I usually just eat it when we eat out. Tonight, I decided it would be a good idea to fix half liver and pork chops the next time I get hungry for Liver and Onions.
He thought that was a great idea as long as he wasn't eating the liver. I used purple onions this time and they really went well with the Green Beans and Corn.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR OLD FASHIONED BREADED PORK CHOPS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Breaded Pork Chops and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST OLD FASHIONED BREADED PORK CHOPS
Pork Chops. Use a thinner cut pork chop, but not too thin. I find a 1/2-inch cut is best. The pork chop is done at the same time the breading gets golden brown. If the pork chops are thicker than 1/2-inch, you can pound them to the size needed.
Panko bread crumbs. If you do not have panko bread crumbs, you can use a loaf of bread and place it in the food processor to make crumbs, then toast them slightly.
Trim the fat on the curve. Trim the fat on the curve of the pork chops will help with its curling. As the meat cooks, the fat shrinks, causing it to curl.
Oil is hot. Make sure the oil is hot to the smoking point before adding the pork chops so the breading cooks properly.
Do not overcrowd. It affects the temperature of the oil staying up to temperature cause the pork chops to sweat and not fry properly.
WHAT YOU NEED TO PREPARE OLD FASHIONED BREADED PORK CHOPS
Pork chops Butter Onion Milk Eggs Salt Black pepper Dry breadcrumbs (Panko) Vegetable oil
HOW TO PREPARE OLD FASHIONED BREADED PORK CHOPS
In a 10-inch skillet, melt butter over medium heat. Add onion and cook, occasionally stirring, until tender and lightly browned. Sprinkle with salt. Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended. Place breadcrumbs in a separate shallow bowl.
Pat dry pork chops with paper towels. Sprinkle garlic powder, salt, and pepper on pork chops.
Dip into milk mixture, then into breadcrumbs, coating evenly.
Heat oil in a large skillet over medium heat. Add pork chops and cook for 2 to 3 minutes on each side or until cooked through.
Crusty Breaded Pork Chops have a wonderful home-cooked flavor like the ones my Mom used to make. The breading makes them crispy on the outside and tender and juicy on the inside.
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Ingredients
Instructions
In a 10-inch skillet, melt butter over medium heat. Add onion and cook, occasionally stirring, until tender and lightly browned. Sprinkle with salt. Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended. Place breadcrumbs in a separate shallow bowl.
Pat dry pork chops with paper towels. Sprinkle garlic powder, salt, and pepper on pork chops.
Dip into milk mixture, then into breadcrumbs, coating evenly.
Heat oil in a large skillet over medium heat. Add pork chops and cook for 2 to 3 minutes on each side or until cooked through.
Top with onions.
Notes
Pork Chops. Use a thinner cut pork chop, but not too thin. I find a 1/2-inch cut is best. The pork chop is done at the same time the breading gets golden brown. If the pork chops are thicker than 1/2-inch, you can pound them to the size needed.
Panko bread crumbs. If you do not have panko bread crumbs, you can use a loaf of bread and place it in the food processor to make crumbs, then toast them slightly.
Trim the fat on the curve. Trim the fat on the curve of the pork chops will help with its curling. As the meat cooks, the fat shrinks, causing it to curl.
Oil is hot. Make sure the oil is hot to the smoking point before adding the pork chops so the breading cooks properly.
Do not overcrowd. It affects the temperature of the oil staying up to temperature cause the pork chops to sweat and not fry properly.
