Crusty breaded pork chops with caramelized purple onions

Dinner tonight, July 11, 2015
Delicious and easy dinner, great for everyday busy life
8 servings
  • 8 pork chops ¼ inch thick
  • 2 tablespoons butter
  • 1 large onion, sliced ¼ inch slices
  • ½ teaspoon Kosher salt
  • 1 cup milk
  • 2 large eggs
  • 1 ½ teaspoon salt
  • 1 teaspoon coarse black pepper
  • 3 cups fine dry breadcrumbs
  • 2-4 tablespoons vegetable oil
1) In a 10-inch skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and lightly browned. Sprinkle with salt. Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended. Place bread crumbs in 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 bread crumbs, coating evenly.
Heat oil in large skillet over medium heat. Add pork chops and cook 2 to 3 minutes on each side or until cooked through. Top with onions.

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