Real Recipes From Real Home Cooks ®

mom's tender and juicy pork chops

(12 ratings)
Blue Ribbon Recipe by
Joanne Bellezza-Loughlin
Bridgewater, NJ

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.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 4 -6
prep time 30 Min
cook time 20 Min
method Pan Fry

Ingredients For mom's tender and juicy pork chops

  • 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 lg
    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

  • Brine and pork chops in a resealable container.
    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.)
  • Drying the pork chops with a paper towel.
    Remove pork chops from brine and pat dry with a paper towel.
  • Dipping pork chops in an egg mixture.
    Dip pork chops in egg wash.
  • Coating pork chops in bread crumbs.
    Then Italian bread crumbs to coat.
  • Frying the pork chops.
    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.
  • Setting aside the fried pork chops.
    Then set them aside.
  • Sauteeing onions and garlic in the skillet.
    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.
  • Pouring chicken broth into the skillet.
    Add the chicken broth and white wine.
  • Adding seasonings to a skillet.
    Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
  • Pork chops in the skillet with sauce.
    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.
  • Continuing to cook the pork chops.
    Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.