There is nothing worse than a dry, chewy pork chop that tastes like leather. Ick! I have had a few of those in my day. I am always looking for a quick and easy way to improve on pork chops. Well, thanks to Paula Deen, I have a foolproof method for making tasty pork chops. I modified this recipe from her French Onion Pork Chops.
From start to finish, this recipe will take approximately 40 minutes.
4 boneless pork chops
1 pack of beefy onion soup mix
1 package golden onion soup mix
1 tsp. black pepper
1/2 cup Panko
Preheat oven to 400 degrees F.
In one pan, crack and beat the eggs
In another mix together the breadcrumbs, pepper, and soup mixes.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides well.
Place pork chops on a greased baking sheet and bake for 20-30 minutes (depending on thickness of pork, flipping halfway.