Herb-Crusted Pork Chops with Balsamic Onions

Name: Herb-Crusted Pork Chops with Balsamic Onions
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: 1/2 cup all-purpose flour; 2 eggs, lightly beaten; 1 cup panko breadcrumbs; 2 tablespoons fresh thyme, finely chopped; 2 tablespoons fresh rosemary, finely chopped; 2 teaspoons fresh sage, finely chopped; 2 teaspoons fresh basil, finely chopped; 4 bone-in pork chops, about 1 inch thick; salt and black pepper to taste; olive oil for pan-frying; 2 tablespoons olive oil; 1 large onion, very thinly sliced; 2 tablespoons balsamic vinegar

Recipe GLPR3033fd46823956

European

Main Course

20 min

540 cal

Servings: 4

Stovetop

SNAP eligible

Golden, herb-crusted pork chops pan-fried until tender and juicy, paired with caramelized balsamic onions. A quick, flavorful weeknight dinner that comes together in just 20 minutes.

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Ingredients

1/2 cup all-purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs

2 tablespoons fresh thyme, finely chopped

2 tablespoons fresh rosemary, finely chopped

2 teaspoons fresh sage, finely chopped

2 teaspoons fresh basil, finely chopped

4 bone-in pork chops, about 1 inch thick

salt and black pepper to taste

olive oil for pan-frying

2 tablespoons olive oil

1 large onion, very thinly sliced

2 tablespoons balsamic vinegar

Directions

In a shallow bowl, combine flour with a pinch of salt and pepper. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, mix the panko breadcrumbs with the chopped thyme, rosemary, sage, basil, salt, and pepper.
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Dredge each pork chop in the flour, shaking off excess. Dip into the beaten egg, then press firmly into the herb-panko mixture, coating both sides evenly.
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded pork chops in the pan and cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 160°F.
Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm.
In the same skillet, heat the 2 tablespoons of fresh olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 6-8 minutes until softened and beginning to caramelize.
Drizzle the balsamic vinegar over the onions, stir well, and cook for 1-2 minutes more until the vinegar is slightly reduced and the onions are glossy. Season with salt and pepper to taste.
Plate the herb-crusted pork chops and top each one with a generous portion of the balsamic onions. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at any Charlotte grocery chain, with no special stops required. The 20-minute claim is honest for a weeknight dinner, though pounding and breading the chops plus caramelizing onions in that window requires active attention and some pace. Cost runs roughly $3.50 to $4.50 per serving depending on pork prices, driven by the chops themselves and keeping prep simple. This reheats adequately but is best eaten fresh the same night, and works well for a family of four with minimal fussiness—a solid weeknight protein that doesn't demand specialty shopping or technique beyond a home cook's reach.