French Onion Pork Chops

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French Onion Pork Chops French Onion Pork Chops Recipe Courtesy of

Cook Time: 20 minutes
Difficulty: Easy

Ingredients Add to grocery list

4 boneless pork chops
2 packs of french onion soup mix
1/2 cup breadcrumbs
2 eggs





Preheat oven to 400 degrees F.

In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.

Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.

Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.

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Reader Comments:


I just love Paula but was this recipe created before or after she was diagnosed with diabetes? Nice flavor but in the coming years, I' ll be eating a whole lot healthier. Hence, the reason that this dish left me with three words: TOO MUCH SODIUM!!!

By earlthelibrarian on December 27, 2013


I made this tonight and my kids and husband loved it!!! I did use a little over 1/2 cup of breadcrumbs and only 1 packet of Liptons French Onion Dip for 6 boneless pork chops. If I had used 2 packets it would have been a way too strong onion seasoning flavor. So with those small adjustments, it came out beautifully!!! Definitely going to make this again!!

By Sandy on December 14, 2013


Just a bit too salty for me. Loved the flavor though, and will make again using one French oinion packet. And no problem at all with the cooking time.

By Lisa Pitts on December 09, 2013


I give a number five.i use paula deen pots and pans.excellent site

By carolaiken on December 05, 2013


Sounds like another great recipe miss Paula can not wait to dig in and thank you for sharing. Never tried anything you recommend that wasn't delish:)))

By Debbie Jordan on December 05, 2013


How would I adjust the cooking time for bone-in chops? These sound wonderful, but my frig holds bone-in chops right now.

By Pat on December 05, 2013


I'm so sorry for all Paul has been going through. I so appreciate the quote about throwing the first stone. Not one person on the face of this earth would be able to throw that stone. It is so unfair to us consumers that we can't purchase any products or magazines of Paula's. Hopefully this all will be resolved soon and she can move forward stronger than ever.

By Susie Adkins on July 31, 2013


These were gross. The flavor was just awful, and I am normally a big fan of french onion anything.

By S on July 13, 2013


Like your cooking show without guests!!! You're better alone - guests are a bore!

By Anonymous on April 29, 2013


would love to see more of your recipes diabetic friendly. Love your chicken pot pie.

By patricia blawn-Euscher on April 25, 2013


These were such a waste of time and money! I even cut back on some of the French onion mix and pork chops were so salty we couldn't even eat them! Way too salty! I usually use Italian bread crumbs and they come out great!

By Cassidy on March 05, 2013


Hello users! This recipe calls for 20 minutes in total, it should not be covered in foil or involve any type of foil, they should be placed on top of a baking sheet. Make sure you flip the pork chops after 10 minutes. Here at Paula Deen we encourage y'all to keep on cookin'.

By Anonymous on February 26, 2013


I seen everybody on here is having promblem with the cooking times..the time on here is 20 mins at 400 AND U DO NOT COVER WITH FOIL I got this recipe from an cookbook that I had an long time ago and there is nothing I can do about the time or etc..sorry about this I hope that everybody enjoy this smile thank you

By jamie capelle on February 26, 2013


everybody the cooking time is 20 mins.I got the recipe from an cookbook and that is what the time tell u too do..I'm sorry about this :(

By jamie capelle on February 26, 2013


Made these tonight and they were awesome!! Only used one packet and 1/4 cup of bread crumbs. Cooked for 35 minutes. Loved loved loved the taste!!

By CC on February 23, 2013


Very simple. For those having trouble with cooking times. Spray the pan with a little non stick spray. For the first half of cooking, cover with aluminum foil. Take the foil off when you flip them over. I had really thick pork chops and only had to cook for few extra minutes and they were still really juicy.

By Bridget on February 02, 2013


Everyone in the family loved these. For four chops, I used one pack of onion soup mix, 1/4 cup of bread crumbs, and only one egg, and still had leftover mix after they were all thoroughly coated. I did 10 minutes on each side, then flipped for another 10 minutes, and finally flipped for another 10 minutes. Twenty minutes seems like WAY too little time, and I was nervous about them not being cooked through. This worked our perfectly, and they were cooked well but not burnt on either side.

By S on January 30, 2013


Quick and easy dinner! Too salty for me so probably will make again using only one packet of onion soup mix, increase the bread crumbs and add shake of garlic powder and paprika.

By M on January 24, 2013


Best pork chop recipe ever. I buy a lot of pork because it's cheap, but this is the best chop recipe that I have had in a long time. I had two thick cut boneless chops and i cut them into 4 thinner chops and the time was perfect.

By Jenell on January 22, 2013


I was very excited to try these. They are husband absolutely loved them, but I think the baking time needs adjusted. At just 20 minutes, NOT done. Still pink and not safe to eat. I baked mine at total of 35 minutes and they were perfect. Mine didn't burn at all either. I will make it again, but am def going to make adjustments to the bake time.

By Carrie on January 19, 2013

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