Prep time: 30 mins | Cook time: 20 mins | Serves: 4-6
This is the juiciest pork chops you’ll ever make! Tender to the bite, and oh so good, this sure will become your new favourite!
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, put the brine ingredients (water, ice cubes, kosher salt, and sugar). Mix well, then add in the pork chops. Cover and place in the fridge to brine for at least 4 hours.
Step 2: When the clock hits 4 hours, take the pork chops out from the brine. Use paper towels to pat the chops dry.
Step 3: In egg wash, dip the pork chops, then coat in Italian bread crumbs.
Step 4: In a large skillet, add enough oil to coat the bottom. Once the oil is hot, add the pork chops into the skillet and fry for about 3 minutes on each side until golden brown. When done, remove the cooked pork chops from the skillet and set aside.
Step 5: Discard the oil from the skillet leaving just a tablespoon. Saute the onions for about 5 minutes over medium heat until translucent.
Step 6: Stir in the minced garlic and cook further for a minute more.
Step 7: Into the skillet, pour in the chicken broth, white wine, and add in the seasonings. Simmer for about 5 minutes over low heat.
Step 8: Add the pork chops back to the skillet, cover, and continue cooking for another 20 minutes over low heat.
Step 9: When done, remove from the heat and enjoy the pork chops over rice and 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)
Instructions
Step 1: In a plastic bowl with a tight-fitting lid, put the brine ingredients (water, ice cubes, kosher salt, and sugar). Mix well, then add in the pork chops. Cover and place in the fridge to brine for at least 4 hours.
Step 2: When the clock hits 4 hours, take the pork chops out from the brine. Use paper towels to pat the chops dry.
Step 3: In egg wash, dip the pork chops, then coat in Italian bread crumbs.
Step 4: In a large skillet, add enough oil to coat the bottom. Once the oil is hot, add the pork chops into the skillet and fry for about 3 minutes on each side until golden brown. When done, remove the cooked pork chops from the skillet and set aside.
Step 5: Discard the oil from the skillet leaving just a tablespoon. Saute the onions for about 5 minutes over medium heat until translucent.
Step 6: Stir in the minced garlic and cook further for a minute more.
Step 7: Into the skillet, pour in the chicken broth, white wine, and add in the seasonings. Simmer for about 5 minutes over low heat.
Step 8: Add the pork chops back to the skillet, cover, and continue cooking for another 20 minutes over low heat.
Step 9: When done, remove from the heat and enjoy the pork chops over rice and noodles.
