- 6 Boneless, Thinly Sliced Pork Chops
- 2 Eggs, Whisked
- 1 Medium Onion, Cut Into Slices
- 2 Apples, Cut Into Slices
- 2 C of Flour
- 1 T of Corn Starch
- 1 Pouch of Onion Soup Mix
- 1 Box of Chateau Bread Dumplings
- 4 T of Melted Butter
- Fresh Herbs, Optional, I used Lemon Thyme
- Salt and Pepper to taste.
- Butter and Oil for cooking.
- For the Chateau Bread Dumplings, use a veggie steamer in a pot, add water, bring to a boil. Place dumplings on steamer and cover and allow to steam.
- Mix flour, corn starch and onion soup mix together.
- Bread your pork chops by dipping in egg wash, then the flour mixture and pressing the mixture into the chops well.
- In a skillet, using the oil or butter of your choosing, sauté the apples and onions until soft and browned. Add Salt and Pepper.
- Remove the apples and onions from the skillet, add more butter or oil. About 4 tablespoons.
- When the oil is hot, being frying your chops. They are thin, so they don’t need much time to cook. Roughly three minutes on each side.
- When the chops are all cooked, add the apples and onions back to the pan. If you’re using fresh herbs, add those in and let the oils from the herbs scent the dish. Turn off the heat.
- The dumplings should be done steaming. Place them on the plates, brush them with the melted butter. Top with the chops, apples and onions. You can add more herbs and a drizzle of butter if you like.
You can get our Bread Dumplings and the Pork Chops at Riverside Foods!