Pan-Seared Juicy Pork Chops are a perfect weeknight meal. This French Pork Chops recipe with smothered onion is all made in one pan and done in about 30-40 minutes!

Hello, there from Cooking frog; it’s me, Sarah, again. You all know by now how much I love pork chops recipes. If you’ve liked these Garlic Butter Juicy Pork Chops that are most popular on Pinterest and Pork Chops with Cranberries and Balsamic, I am sure you will enjoy this one also.

• 2 yellow onions sliced in a half-moon shape
• 3 tablespoons of butter
• 1 tablespoon of olive oil
• 1 cup and 4 tablespoons of beef stock
• 4 pork chops, boneless
• ½ teaspoon of salt
• ½ teaspoons of thyme, dried
• ¼ teaspoons of black pepper
• ¼ teaspoons of garlic powder
• 2 ½ tablespoons of flour, all-purpose
• 4 slices of provolone cheese
• 1 cup of shredded gruyere cheese or swiss
• fresh thyme sprigs

How to make Pan-Seared Juicy Pork Chops Instructions

• Heat up the oven to 400 degrees F.
• Soften the butter and olive oil in big cast iron or another oven-safe cooking pan over medium-high heat. Add sliced onions and saute for 3-5 minutes, until soft. Add four Tbsp beef stock and continue to cook, sometimes stirring, for 12-15 minutes, till onions are very tender and golden brown.
• As onions are frying, season either side of pork chops with salt, black pepper, thyme, and garlic powder. Transfer onions to a plate; don’t wipe out the cooking pan.
• Cut back heat to medium, add a drizzle of olive oil to the cooking pan if required, and cook pork chops, about 3-4 minutes per side, till golden brown—Transfer pork chops to a plate.
• Return the onions to the pan and sprinkle with flour. Stir to coat and cook for a few minutes. Add remaining one cup of beef stock and stir very often till the mixture comes to a boil—season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the meat stock over the top of the chops. Top with a slice of provolone cheese and a mound of chopped Swiss cheese (about a ¼ cup on every chop).
• Add a few sprigs of freshly picked thyme, add the cooking pan to the oven, and bake for 8-10 minutes until the cheese is liquified and gooey. Before serving, spoon some of the meat stock/onion mixtures over the top of the cheese, and garnish with some extra black pepper if desired.

Creamy Shrimp Salad is perfect for a classy appetizer that’s simple to throw together and may be served in phyllo cups or endive leaves, with crackers, or on toast points or baguet slices.

I’m sharing my creamy shrimp dish today, which is ideal for a super fast and simple last-minute appetizer. It takes only 10 minutes to throw together, and it looks sophisticated! It can even be prepared if you’re planning a celebration and wish to prepare the appetizer the day before. Less stress is often smart if you’re having people over.

A few notes for this Creamy Shrimp Salad

• I like to use the little pink shrimp, generally known as salad shrimp, for this recipe. You may also substitute a pair of (5-6 oz) cans of cooked small shrimp. Make sure to drain them very well, and after, pat the shrimp dry.
• You can also use small and cooked frozen shrimp (such that have 70-90 counts). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
• You can chop the shrimp yourself or pulse them a couple of times in your food processor.
• I like to serve this shrimp dish in small phyllo shells for an appetizer; however, you may also serve it with crackers, toast points, baguette slices, wonton cups, or on endive leaves.
• If you wish to add some toppings, fresh onions or shredded fresh parsley work excellently. You may even add some additional pimientos on top. I know that crumbled, sauteed bacon would be delicious, too!

Shrimp Salad Recipe

Ingredients:

• 4 oz. 1/3 Low-Fat Cream Cheese, softened
• 1/4 Cup Low-Fat Mayonnaise
• 1-2 Tablespoons Lemon Juice, to taste
• 1/2 Teaspoon Worcestershire Sauce
• 3 Fresh Green Onions, thinly sliced
• 1 (2 oz.) Jar Pimientos, well drained (optional)
• 1 Pound Small Pink Shrimp, cooked, shelled, deveined, and chopped
• Salt and Black Pepper, to taste
• Hot Sauce (optional)

Instructions:

1. Prepare the Base:
   In a medium bowl, combine the softened cream cheese with the mayonnaise. Stir until the mixture becomes smooth.

2. Add Flavor:
   Blend in 1 tablespoon of lemon juice and the Worcestershire sauce. Mix well to ensure a uniform flavor.

3. Incorporate Remaining Ingredients:
   Gently stir in the sliced green onions, drained pimientos, and the chopped cooked shrimp. Ensure that these ingredients are evenly distributed throughout the mixture.

4. Season to Taste:
   Taste the salad and adjust the seasonings as needed. You may want to add more lemon juice for tartness, salt or pepper for seasoning, or a dash of hot sauce for a spicy kick.

5. Serve or Chill:
   The shrimp salad can be served immediately or covered and chilled. If refrigerating, consume within 2 days for best freshness and flavor.

Oven-baked to perfection, these Crunchy Pork Chops are generously coated with a delightful blend of breadcrumbs and Parmesan cheese. This effortless yet sumptuous dinner is sure to become a cherished favorite for the whole family!

Tips for Baked Crunchy Pork Chops Recipe :

While parsley adds a fresh touch, this dish is equally delightful without it, so don’t fret if you’re out. I have a preference for Panko breadcrumbs due to their enhanced crunchiness, but regular or gluten-free breadcrumbs work just as well.

I recommend using unseasoned crumbs, but if you’re inclined, the Italian variant can be a great choice—just consider omitting the other seasonings. For those who enjoy a kick of heat on their pork chops, consider adding up to 1/4 teaspoon of cayenne pepper to the breadcrumb mix.

Baked Crunchy Pork Chops Recipe:

Ingredients

• 4 pork chops (boneless), around 1-inch thick
• salt and pepper, to your liking
• 1 whole egg, gently beaten
• 2/3 of a cup of Panko breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1 1/2 tablespoons of fresh parsley, chopped
• 1 teaspoon of paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

2. Prepare the Baking Sheet: Lightly coat a baking sheet with cooking spray to prevent the pork chops from sticking. Once greased, set it aside for later use.

3. Season the Pork Chops: Take each pork chop and season both sides with salt and pepper according to your taste preference.

4. Egg Mixture Preparation: In a shallow bowl, crack open an egg and whisk it gently until the yolk and white are combined.

5. Breadcrumb Mixture: In a separate shallow bowl, combine the breadcrumbs with the other ingredients, ensuring they’re mixed well.

6. Coating the Pork Chops: a. Take a pork chop and dip it into the egg mixture, ensuring it’s coated evenly on all sides. b. Next, press the egg-coated pork chop into the breadcrumb mixture, making sure it adheres well on all sides. Place the coated pork chop onto the prepared baking sheet. d. For an extra crispy crust, press some of the remaining breadcrumb mixture onto the top of each pork chop.

7. Final Touch: Lightly spray the tops of the pork chops with cooking spray. This will help achieve a golden-brown crust.

8. Baking: Place the baking sheet in the preheated oven and bake the pork chops for 20-25 minutes. The pork chops are done when an inserted thermometer reads 140°F (60°C).

9. Resting Time: After baking, remove the pork chops from the oven and let them rest for 3-5 minutes. This allows the juices to be redistributed. The internal temperature should continue to rise, reaching around 145°F (63°C) during this resting period.

10. Serve and Enjoy: Once rested, your pork chops are ready to be served. Enjoy your meal!

Love these Crunchy Pork Chops? Spread the joy! Pin the image below to your Pinterest board and let others savor the deliciousness too!

Nutritional facts:
Calories: 380 Total Fat: 18g Saturated Fat: 4g Cholesterol: 159mg Sodium: 255mg Fiber: 1g Sugar: 1g Protein: 44g