Mom's Tender and Juicy Pork Chops

Joanne Bellezza-Loughlin


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.

Blue Ribbon Recipe

Brining the pork chops really makes a difference in this recipe. Once fried, they're tender and flavorful with a thin layer of crust. After they're fried, the pork chops simmer in a simple gravy filled with fresh onions and garlic. This is an easy to throw together dinner that requires very little work and is big in flavor. The gravy does call for a little white wine (which you don't really taste). If you do not drink, replace the wine with a little extra chicken broth. Also, you'll note there is no salt when cooking the pork chops. The brine adds plenty of salt to the meat. Test Kitchen Avatar The Test Kitchen


★★★★★ 10 votes

30 Min
20 Min
Pan Fry



  • 3 c
  • 2 c
    ice cubes
  • 1/4 c
    Kosher salt
  • 1/4 c

  • 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 c
    chicken broth
  • 1/2 c
    dry white wine
  • 1/2 tsp
    dried parsely flakes
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    freshly ground black pepper (or to taste)

How to Make Mom's Tender and Juicy Pork Chops


  1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
  2. Remove pork chops from brine and pat dry with a paper towel.
  3. Dip pork chops in egg wash.
  4. Then Italian bread crumbs to coat.
  5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
  6. Then set them aside.
  7. 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.
  8. Add the chicken broth and white wine.
  9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
  10. 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.
  11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

Printable Recipe Card

About Mom's Tender and Juicy Pork Chops

Course/Dish: Pork Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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