French's® Crunchy Onion Pork Chops Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 3, 2011
Delicious and so easy! My boyfriend loved them. So nice for a stress-free and quick dinner! I used thick-cut, boneless pork chops (about .75-1in) and cooked them at a little under 375 for 35 minutes and they came out perfectly. I also added a bit of black pepper, garlic powder, and Italian seasoning. As one reviewer stated, they would have baked crispier if they had been placed on a rack. Nonetheless, I would definitely use this recipe again; I highly recommend it for a novice cook.
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Cooking Level: Intermediate

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Reviewed: Feb. 23, 2010
I saw this recipes on a tv commercial and thought I'd try it. It was great. Very good flavor and easy to make. My very picky husband loved them. This is my go to recipes for pork chops from now on.
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Reviewed: Aug. 4, 2009
I love French-Fried Onions so when I found this recipe I had to make it. I had seen these recipe a time or two and noticed that some recipies do not call for flour. I made it once without the flour and it was very soggy. I added garlic powder as well and it was great! Would recommend this to anyone!!
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Reviewed: May 27, 2009
While I am not too fond of onions themselves, I love French-fried onions, so I was excited to see this recipe. The flavor was pretty good and the chops were really moist and tender. I did add the thyme and garlic powder mentioned in the footnotes. My complaint is that the bottoms were SO soggy! It seemed as though the onions were releasing a lot of grease during baking, so the chops were just sitting in it. I wish I would have cooked these on a rack. Thanks :)
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Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 21, 2009
Loved these, but I added some Italian breadcrumbs to the coating mixture.
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Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009
I thought these were great. Gave pork chops a different taste. Had company over and they loved them
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Reviewed: Apr. 1, 2009
I've been making a version of this since I started cooking on my own. Only difference for me is I added Frank's Hot Sauce in the egg and pepper/salt/garlic powder in the flour mixture. Nice and quick.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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