MOM'S TENDER AND JUICY PORK CHOPS

Mom's Tender and Juicy Pork Chops image

Provided by Joanne Bellezza-Loughlin

Time 50m

Number Of Ingredients 17

BASIC BRINE
3 c water
2 c ice cubes
1/4 c Kosher salt
1/4 c 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 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)

Steps:

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.