My mom always made pork chops like this. And it's always been one of my favorite meals. I have to be honest, though...I haven't made these in a while because I try to stay away from breading and frying but I decided to give the fam a treat. So last night I breaded and fried. Needless to say, there were some very happy men in my house last night.
Place all brine ingredients in a plastic bowl that has a tight fitting lid. Stir, add pork chops, cover and keep in frig for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
Remove pork chops from brine and pat dry with a paper towel.
Dip pork chops in egg wash and then Italian bread crumbs to coat.
Heat oil in large skillet. Just enough to coat the bottom.
Fry pork chops in skillet for approximately 3 minute per side. They should be a nice golden brown. Then set them aside.
Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes.
Add the minced garlic and cook for one more minute - stirring.
Add the chicken broth, white wine, and seasonings to the skillet. Simmer over low heat for about 5 minutes.
Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.