This Sunday is all about the breaded pork chops. Now, full disclosure these pork chops were bought breaded and pounded so that they were super thin – I am lazy, what can I say. And I got this recipe from my mom.
First you cut an onion (1 medium one) and slice it. Then you take a deep frying pan that has a lid, and fill it with about 1/4 of an inch or so with water. Once that’s done you put your slices of onion in the water so that they cover the bottom of the pan.
Then you take some aluminum foil and cut it into a circle so that it covers the onions and water in the frying pan. Poke holes int the foil before you put it in the frying pan.
Once that’s done you take a second frying pan and brown your thin breaded pork chops. (Just a couple of minutes on each side). When they’ve been browned you put them on top of the aluminum foil.
Cover the pork chops with a lid. Put the frying pan on high until the water under the pork chops starts to boil. It should only take a few minutes. Once it boils turn down the heat to low so it simmers. Cook at a simmer for about 20 minutes. After that just check to make sure that they’re done.
For sides with this dinner I just did a green salad and asparagus, but you can obviously make whatever sides you’d like with it.