Crusty Breaded Pork Chops with Caramelized Purple Onions

7:08 PM
Crusty Breaded Pork Chops have a wonderful home-cooked flavor like the ones my Mom used to make. The breading makes them crispy outside and tender and juicy inside.

My husband has been so hungry for Crusty Breaded Pork Chops that I took a recipe that I generally 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 and Onions.

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 Green Beans and Corn.

Breaded Pork Chops with Caramelized Onions

    8 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
    1 1/2 teaspoon salt
    1 teaspoon coarse black pepper
    3 cups fine dry breadcrumbs
    2-4 tablespoons vegetable oil


In a 10-inch skillet, melt butter over medium heat. Add onion and cook, occasionally stirring, until tender and lightly browned. Sprinkle with salt. Keep warm.

In a shallow bowl, whisk together milk and eggs until well blended. Place breadcrumbs in a 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 breadcrumbs, 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.

Cook's Note:  Add more oil as needed to cook pork chops.

Recipe adapted from: Luby's Cafeteria Cookbook

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Kay Little
Kay Little

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