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Crunchy Onion Pork Chops

3 cups French’s French Fried Onions

3 tablespoons all-purpose flour

6 (approximately 1/2-inch thick) bone-in or boneless pork chops



1 egg, beaten

Preheat oven to 400 degrees.

Generously season the pork chops with salt and pepper. Spray a cooking sheet or metal baking pan generously with non-stick cooking spray.

Place the french-fried onion rings and flour into a plastic bag. Squeeze to mix together. Then lightly crush with hands (or gently use a rolling pin) until the onion rings are crushed into very small pieces.

Dump the mixture onto a flat plate.

Place the beaten egg into a bowl large enough to dip the pork chops. Place a pork chop into the beaten egg, turning to coat both sides. Remove from egg and place onto onions. Press tightly into mixture to get the coating to stick to the meat. Make sure to coat both sides. Place chop onto the prepared baking sheet. Repeat with each chop.

Bake for approximately 20 to 25 minutes until lightly browned.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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