Prep Time: 30 mins | Cook Time: 20 mins | Yield: 4-6 servings
Tired of dry and flavourless pork chops? Try this simple recipe for a tender and juicy pork chops that are best served with rice or noodles. With some simple tricks, you’ll have these delicious, easy, and quick chops on your dinner table in no time!
Ingredients
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BASIC BRINE:
3 c of water
2 c of ice cubes
1/4 c kosher salt
1/4 c sugar
PORK CHOPS:
6 pork chops – with bone
1 Egg, beaten with a little water to make an egg wash
Italian bread crumbs
vegetable or canola oil
1/2 large onion, sliced thin
2 clove garlic, minced
1 1/2 c chicken broth
1/2 c dry white wine
1/2 tsp dried parsley flakes
1/4 tsp dried basil
1/4 tsp freshly ground black pepper (to taste)
How to make Tender and Juicy Pork Chops
Step 1: Add water, ice cubes, salt and sugar in a plastic bowl. Mix well.
Step 2: Place the pork chops into the bowl. Cover and chill in the fridge for at least 4 hours.
Step 3: When ready, take the pork chops out of the brine solution.
Step 4: Use paper towels to pat the chops dry.
Step 5: Mix the egg and a bit of water in a small mixing bowl until well combined.
Step 6: Put the Italian bread crumbs in a different bowl.
Step 7: Heat oil in a large skillet over medium heat.
Step 8: Once the oil is hot, add the pork chops and fry for approximately 3 minutes on both sides until golden brown.
Step 9: Remove the cooked pork chops from the skillet and drain the grease.
Step 10: Add the onions into the skillet and saute for about 5 minutes or until translucent. Then, add in the garlic and saute for a minute more or until fragrant.
Step 11: Pour in the white wine, chicken broth, and add in the seasonings. Adjust the heat to low and simmer for about 5 minutes.
Step 12: Place the pork chops back into the skillet and cook for 20 minutes more or until done.
Ingredients
- BASIC BRINE:
- 3 c of water
- 2 c of ice cubes
- 1/4 c kosher salt
- 1/4 c sugar
- PORK CHOPS:
- 6 pork chops - with bone
- 1 Egg, beaten with a little water to make an egg wash
- Italian bread crumbs
- vegetable or canola oil
- 1/2 large onion, sliced thin
- 2 clove garlic, minced
- 1 1/2 c chicken broth
- 1/2 c dry white wine
- 1/2 tsp dried parsley flakes
- 1/4 tsp dried basil
- 1/4 tsp freshly ground black pepper (to taste)
Instructions
Step 1: Add water, ice cubes, salt and sugar in a plastic bowl. Mix well.
Step 2: Place the pork chops into the bowl. Cover and chill in the fridge for at least 4 hours.
Step 3: When ready, take the pork chops out of the brine solution.
Step 4: Use paper towels to pat the chops dry.
Step 5: Mix the egg and a bit of water in a small mixing bowl until well combined.
Step 6: Put the Italian bread crumbs in a different bowl.
Step 7: Heat oil in a large skillet over medium heat.
Step 8: Once the oil is hot, add the pork chops and fry for approximately 3 minutes on both sides until golden brown.
Step 9: Remove the cooked pork chops from the skillet and drain the grease.
Step 10: Add the onions into the skillet and saute for about 5 minutes or until translucent. Then, add in the garlic and saute for a minute more or until fragrant.
Step 11: Pour in the white wine, chicken broth, and add in the seasonings. Adjust the heat to low and simmer for about 5 minutes.
Step 12: Place the pork chops back into the skillet and cook for 20 minutes more or until done.
