4 Reviews

I made this recipe on 7/12/09 as part of mine and SO's Dinner. For the chops, two boneless pork loin chops were used and pounded to 1/4 inch thickness.I read what the other reviewers had said about the coating not sticking, so the chops were dipped into an egg that had been beaten with a little bit of water.And the rest of the recipe was made as written. This was very good and will be made again. Thganks for posting and " Keep Smiling :) "

1 person found this helpful. Was it helpful to you? [Yes] [No]
Chef shapeweaver � July 13, 2009

Thank you mspecangirl for sharing this recipe with us! I was in the same situation as LibbyAnne and used too much flour. I would recommend that you use 1/2 c. flour per 4 chops--I had thinner chops so you might need more. But the onion soup provides a nice crunch after being caramelized in the hot oil. This recipe pairs nicely with a pasta side. Try this dish if you're hungry for something savory!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Seth Garrepy April 09, 2008

Loved them! I think I used a little too much flour, because they didn't taste much different from my regular fried pork chops, but they were still just delicious! I will be making them again with a bit less flour. Thanks heaps!

1 person found this helpful. Was it helpful to you? [Yes] [No]
LibbyAnne October 26, 2007

My husband and I both loved this recipe. Spicy enough for him and mild enough for me. (Actually he made it because he said the recipe is simple enough that even he could follow it - and we had all the ingredients.) We will definitely be making these again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
AliciaGski July 06, 2007
Onion Pan-Fried Pork Chops