My husband has been so hungry for pork chops. I took a recipe that I normally make liver and onions by 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 that it would be a good idea to fix half liver and pork chops the next time I get hungry for liver. He thought that was a great idea as long as he wasn't eating the liver. I used purple onions this time and thought they really went well with the Herb Roasted Potatoes and Carrots.
Breaded Pork Chops with Caramelized Onions8 pork chops 1/4 inch thick
2 tablespoons butter
1 large onion, sliced 1/4 inch slices
1/2 teaspoon Kosher salt
1 cup milk
2 large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil
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. 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.
Recipe adapted from: Luby's Cafeteria Cookbook
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