A delightful twist on classic baked pork chops, featuring a crispy onion crust for enhanced flavor and texture.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, whisk together the onion soup mix and panko breadcrumbs.
Mix thoroughly to evenly distribute the seasoning.
Lightly beat the egg in a separate bowl.
Beating the egg ensures even coating on the pork chops.
Dip each pork chop into the egg wash, then coat it with the breadcrumb mixture, pressing gently to adhere.
Ensure the pork chops are fully coated for maximum flavor.
Arrange the coated pork chops in a lightly greased baking dish.
Use a single layer to allow even cooking.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the pork chops are cooked through and the crust is golden brown.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Serve the pork chops hot with your favorite sides.
Garnish with fresh parsley for a pop of color and flavor.
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