Pan-Fry

Herb-Crusted Pork Chops with Balsamic Onions

by:
October  7, 2009
4.5
11 Ratings
Herb-Crusted Pork Chops with Balsamic Onions
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4
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. —Erin Jeanne McDowell

Test Kitchen Notes

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 -- feels wonderfully elegant. It's got crunch and salt and porkiness and tartness: everything we want at the end of the day. —The Editors

What You'll Need
Ingredients
  • Herb Crusted Pork Chops
  • 1/2 cup flour (60 g)
  • 2 eggs, lightly beaten (114 g)
  • 1 cup panko (84 g)
  • 2 tablespoons thyme, finely chopped (6 g)
  • 2 tablespoons rosemary, finely chopped (6 g)
  • 2 teaspoons sage, finely chopped (2 g)
  • 2 teaspoons basil, finely chopped (2 g)
  • 4 pork chops
  • salt and pepper, as needed
  • olive oil, as needed for pan-frying
  • Balsamic Onions
  • 2 tablespoons olive oil (60 g)
  • 1 large onion, very thinly sliced (325 g)
  • salt and pepper, as needed
  • 2 tablespoons balsamic vinegar (28 g)
Directions
  1. Herb Crusted Pork Chops
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs.
  4. 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.
  5. 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.
  6. 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.
  1. Balsamic Onions
  2. In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent.
  3. 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.
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Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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38 Reviews

Linda D.
Linda D. March 15, 2023
Thanks, Erin. Very good!
 
Jaxmccaff
Jaxmccaff December 4, 2022
Yum! Easy and delicious. I had thinner pork chops so the cooking time was pretty much right on. Served it with roasted broccoli rabe. Will make again!
 
LULULAND
LULULAND January 9, 2019
I followed the directions. But the pork chops weren't cooked all the way through. Awful feeling of biting into an almost raw bit of pork. I put them back in the oven for 8 minutes, then they were ok. I think the recipe author should have said what size of chops these were.
 
Marils
Marils February 8, 2023
You need to invest in an instant read thermometer. If you do, and use it correctly, you will never have to bite into undercooked or overcooked meat again. It's also good for so many other things, such as ATK's, Salt Brined Baked Potatoes, which are cooked to an internal temperature of 205 degrees, or for when I bake bread, to make sure the water is warm enough to activate the yeast, or for to make sure those extra large loaves are cooked in the middle. Find one that has a magnet that you can stick to your refrigerator, and you never have to go looking for it. It's always handy. Also, try to find one that uses common batteries, so you don't have to go shopping for a specialized battery.
 
Allison C.
Allison C. August 6, 2018
These pork chops are delicious! I’ve had several friends ask for the recipe after eating it. Highly recommend!
 
Analida B.
Analida B. January 19, 2018
I love all the herb combinations in this dish! Pork chops are such a huge part of the culinary experience in Latin American where I grew up. We would have chuletas at least once a week in Panama which is pan fried with adobo. SImple but delicious! Here is a coffee and jerk seasoned pork chop recipe too: https://ethnicspoon.com/coffee-jerk-pork-chops/
 
Melanie J.
Melanie J. August 29, 2016
Made this about a month ago. ONE word...heaven. Used the fat pork chops too, came out a perfect Med. Would make again, no question.
 
Meghan
Meghan October 31, 2015
Is it necessary to fry the pork chops first? Can you just bake them until they are done?
 
MARINNA
MARINNA September 2, 2015
LOVE THIS RECIPE!! super easy and FAST. They porkchops came out perfect
 
ghainskom
ghainskom October 29, 2014
Loved the sage coming through. Fast and tasty!
 
Kayla
Kayla February 20, 2014
This was fantastic! Quick and sooo tasty. The pork was so moist. We opted to use sage instead of the herbs above. Twas delicious.
 
Pat B.
Pat B. February 19, 2014
My husband and I both thought it was really delicious.
 
Katy G.
Katy G. February 15, 2014
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.
 
sbf-ct
sbf-ct January 13, 2014
Delicious! Easy! Perfect for a busy Monday with a super hungry tummy. Thanks!
 
Grinelda
Grinelda May 21, 2013
So glad they turned out well! I agree about panko. Try it with chicken breasts some time - delish!
 
Nana211
Nana211 May 21, 2013
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!
 
Grinelda
Grinelda May 21, 2013
Hope it turns out! Now I want to make it again too. :)
 
Aimee B.
Aimee B. May 21, 2013
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. :)
 
Grinelda
Grinelda May 20, 2013
I used dried, except for the basil because I had some of that growing in the garden. Enjoy!
 
Aimee B.
Aimee B. May 20, 2013
Anxious to try this tonight, but do I use fresh or dried herbs? I don't see a specification anywhere...
 
Madison C.
Madison C. May 21, 2013
Please read the instructions carefully again. It says " Season the bread crumbs with the fresh herbs."
 
Surly
Surly April 13, 2013
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.
 
Chef T.
Chef T. March 15, 2013
Made these last night for dinner... AWESOME! Will definitely be making it again.
 
Grinelda
Grinelda February 8, 2013
Hmmm.....thought my first post didn't show up. Sorry!
 
Grinelda
Grinelda February 8, 2013
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.
 
Grinelda
Grinelda February 8, 2013
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?
 
JadeTree
JadeTree February 8, 2013
Hmm! Probably should have pounded mine anyway - they were fairly thick. Thanks for the input!
 
JadeTree
JadeTree February 8, 2013
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!
 
Kathy R.
Kathy R. May 13, 2013
Tough, dry pork usually means overcooking.
 
ECabot
ECabot February 8, 2013
No need to pound out the pork chops first? Thanks!
 
Grinelda
Grinelda February 5, 2013
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!
 
Fran M.
Fran M. February 5, 2013
Made this last night it was delicious. I doubled the balsamic onion which was delicious. I think next time I will triple it.
 
Grinelda
Grinelda December 30, 2012
Just made this tonight. WONDERFUL pork chop recipe!!! I'm seeing other possibilities for those delicious balsamic onions in the future too. :)
 
ChefScott
ChefScott December 11, 2012
So delicious it only served two!
 
phipsflip
phipsflip October 13, 2012
Delicious. Crunchy. Easy. I love using all the herbs.
 
EveG
EveG November 28, 2011
Just made this with couscous on the side. The balsamic onions really make a difference.Delicious!
 
nchinjosephs
nchinjosephs August 13, 2011
Awesome Recipe!
 
chrissyb
chrissyb July 18, 2010
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.