Prep: 30 mins | Cook: 20 mins | Serves: 4-6
The perfect meal with tender and juicy pork chops smothered in a mouthwatering sauce is what your family deserves tonight! Make this in under twenty minutes and serve over rice or noodles.
Ingredients
BASIC BRINE:
3 cups of water
2 cups of ice cubes
1/4 cup kosher salt
1/4 cup 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 cups chicken broth
1/2 cup dry white wine
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper(or to taste)
How to make Tender and Juicy Pork Chops
Step 1: In a plastic bowl with a tight-fitting lid, add the brine ingredients. Mix well before adding in the pork chops. Cover and place in the fridge for 4 hours.
Step 2: After 4 hours, take the pork chops out of the brine and use paper towels to pat them dry.
Step 3: First, dip the chops in egg wash, then coat in Italian bread crumbs.
Step 4: In a large skillet, add oil just enough to coat the bottom and heat.
Step 5: Once the oil is hot, add and fry the chops for about 3 minutes on each side until nicely golden brown. Set aside.
Step 6: Discard the oil from the skillet but leave about a tbsp. Saute the onions into the remaining oil for about 5 minutes over medium heat until translucent.
Step 7: Stir in the minced garlic and cook for another minute.
Step 8: Pour the chicken broth and white wine into the skillet, followed by the seasoning. Simmer for about 5 minutes over low heat.
Step 9: Place the chops back to the skillet, cover, and cook for 20 minutes more over low heat.
Step 10: Once done, serve over rice or noodles. Enjoy!
Ingredients
- BASIC BRINE:
- 3 cups of water
- 2 cups of ice cubes
- 1/4 cup kosher salt
- 1/4 cup 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 cups chicken broth
- 1/2 cup dry white wine
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper(or to taste)
Instructions
Step 1: In a plastic bowl with a tight-fitting lid, add the brine ingredients. Mix well before adding in the pork chops. Cover and place in the fridge for 4 hours.
Step 2: After 4 hours, take the pork chops out of the brine and use paper towels to pat them dry.
Step 3: First, dip the chops in egg wash, then coat in Italian bread crumbs.
Step 4: In a large skillet, add oil just enough to coat the bottom and heat.
Step 5: Once the oil is hot, add and fry the chops for about 3 minutes on each side until nicely golden brown. Set aside.
Step 6: Discard the oil from the skillet but leave about a tbsp. Saute the onions into the remaining oil for about 5 minutes over medium heat until translucent.
Step 7: Stir in the minced garlic and cook for another minute.
Step 8: Pour the chicken broth and white wine into the skillet, followed by the seasoning. Simmer for about 5 minutes over low heat.
Step 9: Place the chops back to the skillet, cover, and cook for 20 minutes more over low heat.
Step 10: Once done, serve over rice or noodles. Enjoy!
