Prep time: 30 mins | Cook time: 20 mins | Serves: 4-6
Pork chops are one of my favourite meals. This is exactly like my mom’s recipe. Tender and juicy pork chops simmered in a simple gravy with fresh onions and garlic that you can easily make in under twenty minutes.
Ingredients
BASIC BRINE:
3 cups water
2 cups ice cubes
1/4 cup Kosher salt
1/4 cup sugar
PORK CHOPS:
6 bone-in pork chops
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. Whisk before adding the pork chops. Cover the bowl with the lid and place it in the fridge to marinate the chops for at least 4 hours.
Step 2: When the pork chops are ready, remove them from the brine and pat them dry using paper towels.
Step 3: In egg wash, dip the pork chops, then coat with Italian bread crumbs.
Step 4: In a large skillet, add oil just enough to coat the bottom and heat. Once hot, add the pork chops to the skillet and fry for about 3 minutes on each side until golden brown. Remove from the skillet and set the pork chops aside.
Step 5: Discard the oil from the skillet, leaving only about a tbsp. Add the onions and saute for approximately 5 minutes over medium heat until translucent. Add in the minced garlic and continue to cook for a minute more while stirring.
Step 6: Pour in the chicken broth and white wine.
Step 7: To the skillet, add the seasonings, then simmer the mixture for about 5 minutes over low heat.
Step 8: Add the pork chops back to the skillet, cover, and cook for 20 minutes more over low heat.
Step 9: Serve the pork chops over rice or noodles. Enjoy!
Ingredients
- BASIC BRINE:
- 3 cups water
- 2 cups ice cubes
- 1/4 cup Kosher salt
- 1/4 cup sugar
- PORK CHOPS:
- 6 bone-in pork chops
- 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. Whisk before adding the pork chops. Cover the bowl with the lid and place it in the fridge to marinate the chops for at least 4 hours.
Step 2: When the pork chops are ready, remove them from the brine and pat them dry using paper towels.
Step 3: In egg wash, dip the pork chops, then coat with Italian bread crumbs.
Step 4: In a large skillet, add oil just enough to coat the bottom and heat. Once hot, add the pork chops to the skillet and fry for about 3 minutes on each side until golden brown. Remove from the skillet and set the pork chops aside.
Step 5: Discard the oil from the skillet, leaving only about a tbsp. Add the onions and saute for approximately 5 minutes over medium heat until translucent. Add in the minced garlic and continue to cook for a minute more while stirring.
Step 6: Pour in the chicken broth and white wine.
Step 7: To the skillet, add the seasonings, then simmer the mixture for about 5 minutes over low heat.
Step 8: Add the pork chops back to the skillet, cover, and cook for 20 minutes more over low heat.
Step 9: Serve the pork chops over rice or noodles. Enjoy!
