Did you know that you can use those cans of French's Fried onions for more than just green bean casserole? Do you have a can sitting in your pantry right now waiting for Thanksgiving or green beans? Poor neglected onions. In a twist on crispy onion baked chicken I bring you these pork chops which were gobbled up by even the onion hater in our home. She never knew what hit her. She just gobbled.
First a word on pork chops. For some reason pork (all varieties) and I have a good relationship in the kitchen. We really get along. The same can not always be said for me and the other meats. However, I know that pork can have a bad rep if you cook it wrong. So let me say this: Those super thick boneless pork chops are almost always going to come out dry and tasteless. Unless, of course you brine those fatties up good. I don't buy pork chops more than an inch thick. EVER! I actually like the bone-in pork chops but I usually buy the variety pack because they are so cheap. This recipe will work for any type of pork chop and I guarantee yumminess.
The second secret to a good breaded, or in this case encrusted, pork chop is yogurt. Dip your pork chop in plain nonfat yogurt instead of egg and you will have a moist and tangy chop. This works for chicken also.
4 to 5 pork chops
1 6 oz can of fried onions
1 TB AP flour
1 1/2 cups of plain non fat yogurt
salt and pepper
Place onions in plastic bag with flour. Seal bag and crush with a rolling pin until coarse crumb.
Place onion crumbs in a dish for dipping.
Season your pork chops with salt and pepper. Coat chops in yougurt. Dip into onion crumbs.
Line a baking dish with parchment paper or grease well. Place chops in dish and bake at 350 degrees for 45 minutes or until no loger pink inside.