Another easy dinner idea - Onion Pork Chops
By Wendy
@jerzgirl (9226)
United States
August 16, 2019 6:27pm CST
Two nights ago, I made pork chops that I had thawed the day before. I had four bone in chops. I wish they had been less fatty, but I still enjoyed it. 
I took the chops and seasoned both sides and then added flour to each side before placing them in a very hot frying pan that I had already added olive oil to.
I browned them well on both sides and then placed them in a 9"x13" baking dish. I mixed an envelope of French onion soup mix to two cups of water. You could also use condensed French onion soup instead of the soup mix. You might need to add a little beef or chicken bouillon because the canned soup requires less water to make soup, so it will be too diluted with two cups of water.
Pour this soup water mix mainly around the chops, then cover the dish with aluminum foil. (If any onions remain in the measuring cup, you can choose whether to use them or not. I left them out.) Place in a 350° oven and bake for 30 to 45 minutes depending on the thickness of the chops.The chops are already mostly cooked. If they're very thick, for sure, cook at least 45 minutes. If they are thin, cook 30 minutes. Ours were thick.
While they're baking, mix some cornstarch and water and get your veggies ready. We had green beans. When the chops are done, remove them and carefully remove the foil. Put the chops on an oven safe dish and put the dish in the still hot oven to keep warm.
Pour the soup mixture in the baking dish into the frying pan the chops were browned in. Turn on the burner and bring to a boil and slowly pour in the cornstarch and water mix while stirring to get the cooked bits from the pan loose. Keep stirring until it thickens.
I think this recipe would also work on the stove top in a lidded pan or in a crock pot. Just adjust times accordingly. I also didn't add the cheese you see in the photo. Those chops are boneless.
Buen provecho!
For those of you who do not eat pork, you could use poultry instead.
I took the chops and seasoned both sides and then added flour to each side before placing them in a very hot frying pan that I had already added olive oil to.
I browned them well on both sides and then placed them in a 9"x13" baking dish. I mixed an envelope of French onion soup mix to two cups of water. You could also use condensed French onion soup instead of the soup mix. You might need to add a little beef or chicken bouillon because the canned soup requires less water to make soup, so it will be too diluted with two cups of water.
Pour this soup water mix mainly around the chops, then cover the dish with aluminum foil. (If any onions remain in the measuring cup, you can choose whether to use them or not. I left them out.) Place in a 350° oven and bake for 30 to 45 minutes depending on the thickness of the chops.The chops are already mostly cooked. If they're very thick, for sure, cook at least 45 minutes. If they are thin, cook 30 minutes. Ours were thick.
While they're baking, mix some cornstarch and water and get your veggies ready. We had green beans. When the chops are done, remove them and carefully remove the foil. Put the chops on an oven safe dish and put the dish in the still hot oven to keep warm.
Pour the soup mixture in the baking dish into the frying pan the chops were browned in. Turn on the burner and bring to a boil and slowly pour in the cornstarch and water mix while stirring to get the cooked bits from the pan loose. Keep stirring until it thickens.
I think this recipe would also work on the stove top in a lidded pan or in a crock pot. Just adjust times accordingly. I also didn't add the cheese you see in the photo. Those chops are boneless.
Buen provecho!
For those of you who do not eat pork, you could use poultry instead.4 people like this
5 responses
@RasmaSandra (73201)
• Daytona Beach, Florida
17 Aug 19
You just got me very hungry and that is good I have not had a good appetite lately. I will try these chops,
1 person likes this
@yanzalong (18984)
• Indonesia
16 Aug 19
What if you use meat instead of pork, will it taste the same?
1 person likes this
@jerzgirl (9226)
• United States
17 Aug 19
The meats obviously will be different, but if you use a mildly flavored poultry, you should have good results. The stronger the poultry flavor, the more it might affect the overall result. I wouldn't use beef, personally, even though the onion soup's base is beef broth. It's possible other meats could work. I don't eat them, so I don't know how strong their flavors are. Meats like squirrel, pheasant, or large animals you might hunt could be fine. I would try it with fowl first and then, if you like it, you'd know what else it might work with.
