Thursday, November 6, 2008

Onion Baked Pork Chops

Since Jen B. is keeping me honest about updating every day I thought I'd better post before I get an angry phone call from her after naptime. ;) I was trying to find some new recipes for this week--or even some older ones I hadn't made in a really long time--and came across an email full of budget friendly recipes someone sent me years ago. It's ridiculous the number of recipes I have saved in my email. Actually it's ridiculous the number of recipes I have everywhere. And it makes me sad when I think about how many of them will never be made. Sigh. Anyway...I had everything on hand for this except the pork chops, but they were on sale this week and I was planning on buying them anyway, so I thought it worked out well.

Onion baked pork chops
1 envelope Lipton Secrets onion soup mix
1/3 cup bread crumbs
4 pork chops
1 egg, well beaten

Preheat oven to 400 degrees. In small bowl, combine soup mix, and bread crumbs. Dip chops in egg, then in breadcrumb mixture, until evenly coated. In lightly greased 9x13 in baking pan, arrange chops. Bake uncovered 20 min or until done, turning once.

*****

I'm thinking I may cook them on a rack in a roasting pan so the bottom doesn't get all soggy. I don't know what we'll have with this. Maybe some kind of pasta side dish and frozen mixed veggies. The starch side is what's up in the air, which isn't too big a deal.

*****

Well, the pork chops were okay. I like my other pork chop recipes better, but they weren't bad. If I needed a quick dinner one night and had everything on hand, I'd probably make them again, but I don't think I'd plan on making them, if that makes sense. I peeked in the oven at one point and thought they weren't even cooking because the color of the breading looked like the raw pork chop. Turns out they were mostly cooked, but I did leave them in for probably closer to 30 minutes because the inside was still pink and the temperature on my meat thermometer wasn't high enough. The boy really liked them and ate his whole serving without having to be prodded along which was pretty amazing.

1 comment:

Jen B. said...

I am glad to see that you are on thestraight and narrow path now.