Pork Chops encrusted with Cheddar Onion Crisps

Mar 29th
gawker1

This recipe is for all my friends and relatives that are still freezing to death! These Pork Chops encrusted with Cheddar Onion Crisps are the perfect comfort food to have during these last cold days of Spring! Not that I would know about that living here in Mesa, Arizona. It’s suppose to be 99 degrees here today, record breaking heat! I made these delicious Pork Chops a while ago. I just went to the pantry and thought, I want something easy and flavorful. I came up with this super easy recipe with only six ingredients. I served them with mashed potatoes. The gravy that this makes is so yummy and perfect over potatoes or rice.

I’m taking a survey on this particular blog. How many of you actually read food blogs, or do you just go to some of these sites and print out the recipe. I admit, before I started this food blog, I used to look at all the Food Blogs and photo’s, such as Tastespotting, Foodgawker, Tasteologie, Foodepix, and Foodieportal, but never read the actual blog before. I guess where I’m going with this is, would you rather just have the recipe and a little bit about the recipe, or do you really want to read a blog. Please be honest with me! I appreciate your input. I’m trying to decide if I’m going to write anymore or just do the recipes. I love the creative outlet this gives me and I will continue to bring you delicious, gourmet, easy, decadent and flavorful recipes! Thanks for reading, Love, Stacey

gawker1

Pork Chops encrusted with Cheddar Onion Crisps

Recipe by: Stacey Evans

Ingredients:

Serves 4

4 bone in thin cut pork chops
1 6 oz container of French's Cheddar Fried Onions Chopped
1 egg beaten in a pie plate
1/2 cup of milk
1 stick of salted butter
1 jar Bertoli Alfredo sauce
salt and pepper to taste


Directions:

In a pie plate add beaten egg and 1/2 cup milk, whisk together.

In a separate pie plate add chopped Cheddar Fried Onions.

In a large nonstick skillet, melt butter over medium heat.

Dredge pork chops into egg mixture, then into the chopped fried onions, coating on all sides.

Place in skillet and cook for approximately 5 minutes per side, or just until golden brown.

Take pork chops out of pan and set on plate.

With the temperature still set at medium heat, whisk brown pieces in the bottom of the pan and add the Bertoli Alfredo sauce, stir until heated through.

Turn heat to low and add pork chops and turn over to coat into the sauce. Add salt and pepper to taste. Cover and let heat through for 5 more minutes, serve with mashed potatoes or rice.

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