These lightly breaded and perfectly seasoned pork chops will become your family’s new favorite comfort food.
Recipe and photograph by Kimme Hargrove
4 thin, boneless pork chops
1 egg, slightly beaten
½ cup panko crumbs
1 pack dry onion soup mix
Heat oven to 400°F.
Set out two shallow dishes or pie plates. In one of the dishes, beat egg slightly with a fork. In the other dish, mix panko and onion soup mix until combined.
Dredge pork chops through egg, then through dry onion mix, pressing mix into both sides of the pork chop.
Place on a baking sheet, and cook for 10 minutes. Flip each pork chop, and cook for another 10 minutes.
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