Thankfully, this was easy to prepare. We ate much later than usual, but we still ate before 7 p.m. and we were done with dishes before then, too.
Overall, we liked this, though there are a few changes I'll make next time. I served this with steamed broccoli and white rice. I've never steamed a vegetable before, and it was easier than I thought! I was afraid they'd turn out too mushy or not cooked enough, but they were great for a first try. They weren't as seasoned as I would have liked, but like I said--first try.
Onion Baked Pork Chops
6 pork chops
1 pckg. Lipton onion soup mix
2 eggs, well beaten
2/3 cup bread crumbs
1/2 stick butter, melted
Preheat the oven to 350 degrees. Combine soup mix and bread crumbs. Dip chops in egg and then in bread crumb/onion mixture, coating well. Place in a shallow pan and drizzle well with butter. Bake 1 hour, turning once. Makes six servings.
- While these weren't as moist as I would have liked, they were still really delicious. The onion and breadcrumbs combo made for a nice breading.
- We used two pork chops (naturally), so I adjusted the ingredients accordingly--one egg, 1/3 cup bread crumbs, etc.
- I did use the whole half stick of butter, though.
- I added a few pieces of garlic; I've found that when they're baking with a dish that they'll add a little more flavor.
- I also added a little olive oil to the pan before I stuck it all in the oven. I think it infused a little more flavor.
- This worked well with our sides--steamed broccoli and white rice. I think just about any side would work well with it, though.
- The one thing I would change next time: I would saute some onions and add them right before serving. I love the flavor of real onions, and I think they'd really add a nice touch to what was a good, hearty meal.
- I spied this recipe in my favorite church cookbook, and seeing how simple it was, I couldn't very well say no, could I?