Tangy Crusty Onion Pork Chops

Sorry about the awful photo. No good lighting to be found that night.

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.

The Recipe

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.