Herb-Crusted Pork Chops with Balsamic Onions

By • October 7, 2009 • 28 Comments



Author Notes: I love that I can turn to my tiny pots of herbs whenever I'm not sure what to make. This idea came from an empty pantry, using just what I had on hand and ended up being wonderfully satisfying.erinmcdowell

Food52 Review: WHO: apartmentcooker is a culinary school grad and blogger.
WHAT: A perfect weeknight dinner.
HOW: Bread your pork chops, fry them up, sauté some onions, and put them on top. Devour.
WHY WE LOVE IT: This recipe comes together in minutes -- and, once you have your chops and herbs, straight from the pantry -- and feels wonderfully elegant. It's got crunch and salt and porkiness and tartness: everything we want at the end of the day.
A&M

Serves 4

Herb Crusted Pork Chops

  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 1 cup panko
  • 2 tablespoons thyme, finely chopped
  • 2 tablespoons rosemary, finely chopped
  • 2 teaspoons sage, finely chopped
  • 2 teaspoons basil, finely chopped
  • 4 pork chops
  • salt and pepper, as needed
  • olive oil, as needed for pan-frying
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs.
  3. Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.
  4. In a large saute pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.
  5. Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.

Balsamic Onions

  • 2 tablespoons olive oil
  • 1 large onion, very thinly sliced
  • salt and pepper, as needed
  • 2 tablespoons balsamic vinegar
  1. In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent.
  2. Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

Tags: breaded, Easy, herbs, onion, pork, warm

Comments (28) Questions (0)

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5 months ago Kayla

This was fantastic! Quick and sooo tasty. The pork was so moist. We opted to use sage instead of the herbs above. Twas delicious.

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5 months ago Pat Bernas

My husband and I both thought it was really delicious.

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5 months ago Katy G

Made these last night and they were fantastic. I even burned the onions (oops) and the pork chops were great on their own. Used a mix of fresh and dried herbs: fresh rosemary and sage, dried basil and thyme. Absolutely stick with the lower cooking times.

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7 months ago sbf-ct

Delicious! Easy! Perfect for a busy Monday with a super hungry tummy. Thanks!

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about 1 year ago Grinelda

So glad they turned out well! I agree about panko. Try it with chicken breasts some time - delish!

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about 1 year ago Nana211

I made this for dinner last night and my husband and I both liked it a lot! I used dried herbs and seasoned the flour and bread crumbs (panko is a must!) with half the herb mixture for each. One huge note is not to overcook the pork. Use the lesser amount of cooking time for the pan cooking and for the oven. You can always cook it longer. Overcooked pork is nasty. Mine turned out tender and juicy. Loved it!

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about 1 year ago Grinelda

Hope it turns out! Now I want to make it again too. :)

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about 1 year ago Aimee Bea

Ah, I had read the recipe on a different page, featured on yahoo, and came to this page for the balsamic onion recipe. I realize now the recipe is written differently here. Thank you for pointing that out. Also, thank you Grinelda, it sounds like either will work fine. :)

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about 1 year ago Grinelda

I used dried, except for the basil because I had some of that growing in the garden. Enjoy!

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about 1 year ago Aimee Bea

Anxious to try this tonight, but do I use fresh or dried herbs? I don't see a specification anywhere...

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about 1 year ago Madison Chua

Please read the instructions carefully again. It says " Season the bread crumbs with the fresh herbs."

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over 1 year ago Surly

If the result is tough or dry pork chops, try brining the pork chops in salt water first. Use 1/4+ cup of salt per 1 quart of water in ziplock baggie and refrigerate 30-60 minutes. Rinse and pat dry, and then proceed. I've also brined in lemon juice added to water to avoid too much sodium.

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over 1 year ago Chef Tracy D

Made these last night for dinner... AWESOME! Will definitely be making it again.

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over 1 year ago Grinelda

Hmmm.....thought my first post didn't show up. Sorry!

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over 1 year ago Grinelda

JadeTree, I used center cut boneless loin chops too, and mine were very tender. I left them in the oven a few minutes longer than the recipe said to, and maybe mine were thinner than yours? Mine weren't as thick as some I've cooked before.

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over 1 year ago Grinelda

JadeTree, I used center cut boneless loin chops too, and they were quite tender. (And no, I didn't pound them.) I left them in the oven a little longer than the 5-6 minutes the recipe calls for, and maybe my chops were thinner than yours too?

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over 1 year ago JadeTree

Hmm! Probably should have pounded mine anyway - they were fairly thick. Thanks for the input!

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over 1 year ago JadeTree

Ok, an old shoe would taste great in this delicious breading! But, sadly, my pork chops were just as tough as a shoe indeed. Ack! Did I overcook? Use the wrong cut? I had center cut boneless loin chops. Everyone loved the flavors and it was clear that this would be worth doing again, but I clearly messed up something. If anyone has advice about the proper chop cut, I will be grateful. Or whatever I could correct. In the meantime, I may follow Grinelda's example and try chicken breast!

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about 1 year ago Kathy R

Tough, dry pork usually means overcooking.

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over 1 year ago ECabot

No need to pound out the pork chops first? Thanks!

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over 1 year ago Grinelda

I made it again tonight, only I used boneless, skinless chicken breasts in place of the pork chops. It was delicious! We liked it every bit as much, maybe even a little more!

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over 1 year ago Fran McGinty

Made this last night it was delicious. I doubled the balsamic onion which was delicious. I think next time I will triple it.

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over 1 year ago Grinelda

Just made this tonight. WONDERFUL pork chop recipe!!! I'm seeing other possibilities for those delicious balsamic onions in the future too. :)

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over 1 year ago ChefScott

So delicious it only served two!

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almost 2 years ago phipsflip

Delicious. Crunchy. Easy. I love using all the herbs.

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over 2 years ago BellaRocks

Just made this with couscous on the side. The balsamic onions really make a difference.Delicious!

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almost 3 years ago nchinjosephs

Awesome Recipe!

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about 4 years ago chrissyb

I just made this! I really liked it. I also made the balsamic onions. I served it with squash and the vegetable & pasta dish that I made last night.