Herb-Crusted Pork Chops with Balsamic Onions

By Erin McDowell
October 7, 2009
34 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.Erin McDowell

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.
The Editors

Serves: 4

Ingredients

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

Balsamic Onions

  • 2 tablespoons olive oil
  • 1 large onion, very thinly sliced
  • salt and pepper, as needed
  • 2 tablespoons balsamic vinegar

Directions

Herb Crusted Pork Chops

  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

  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!

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Reviews (34) Questions (0)

34 Comments

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. 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. 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 October 31, 2015
Is it necessary to fry the pork chops first? Can you just bake them until they are done?
 
MARINNA September 2, 2015
LOVE THIS RECIPE!! super easy and FAST. They porkchops came out perfect
 
ghainskom October 29, 2014
Loved the sage coming through. Fast and tasty!
 
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. February 19, 2014
My husband and I both thought it was really delicious.
 
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 January 13, 2014
Delicious! Easy! Perfect for a busy Monday with a super hungry tummy. Thanks!
 
Grinelda May 21, 2013
So glad they turned out well! I agree about panko. Try it with chicken breasts some time - delish!
 
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 May 21, 2013
Hope it turns out! Now I want to make it again too. :)
 
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 May 20, 2013
I used dried, except for the basil because I had some of that growing in the garden. Enjoy!
 
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. May 21, 2013
Please read the instructions carefully again. It says " Season the bread crumbs with the fresh herbs."
 
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. March 15, 2013
Made these last night for dinner... AWESOME! Will definitely be making it again.
 
Grinelda February 8, 2013
Hmmm.....thought my first post didn't show up. Sorry!
 
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.