Moist Pork Chops
These moist pork chops are breaded and pan-fried to golden brown perfection, then finished off in a mushroom and onion broth for the ultimate meal. Say goodbye to the dry and bland pork chops of meals past, these are the real deal!
These moist pork chops are definitely comfort food for everyone that tastes them. My mom used to make these tender pork chops and each and every time, not only could I not wait to eat them, but the recipe always came out the same: moist chops that melt in your mouth!
My siblings and I still make this recipe.
Cooking the juicy pork chops in an electric fry pan at a constant temperature is the secret for these tender chops because it helps seal in the juices.
This recipe is very easy. The hardest part is breading the chops and slicing the onions. And we all know that isn’t hard at all.
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Helpful tips
- This recipe is foolproof. My family has made this recipe more times than I can count and the pork chops ALWAYS come out moist and tender.
- Buy organic whenever you can. Even though organic is more expensive than conventional pork chops, the taste of the organic chop is remarkably different than conventional chops and worth the extra money. I always find peace of mind to know there aren’t any added hormones, antibiotics and other questionable additives in organic meat.
- You don’t have to cut the onions in really thin rings but don’t have them too chunky.
- Play around with the herbs. I love cumin and use it whenever I can but you can use two complimentary herbs like basil and parsley or oregano and thyme. I’ve also been known to add a few shakes of smoked paprika.
- Pork chops with the bone in take longer than boneless so if you use boneless pork chops, reduce the cooking time 5 – 10 minutes.
- Have leftovers? These chops store perfectly in the fridge in an airtight container for up to a week.
Ingredients and substitutions
- Olive oil – I use extra virgin because I love the taste and how it flavors the chops.
- Pork chops – I buy organic pork chops. These particular chops have a small bone-in them.
- Onions – I use Vidalia onions in just about everything I cook so I always have some on hand. You could substitute yellow onions instead, but know that Vidalia onions are sweeter than yellow onions so the taste will be somewhat different.
- Breadcrumbs – I use panko and plain breadcrumbs but if you only have one kind of breadcrumb it’s okay to use whatever you have on hand.
- Herbs – I use dried dill and cumin because I love the flavor combination but I’ve also made these moist pork chops with basil and parsley.
- Chicken broth – This gives the chops extra flavor, but you can just use filtered water. I really love Trader Joe’s organic free range chicken broth. It’s inexpensive and delicious and has awesome ingredients.
How to make moist pork chops
Pre-step
Get out an electric fry pan.
Step one
Gather the ingredients – thick pork chops and onions.
Pat the pork chops with a paper towel.
Step two
Slice the onions in rings and set aside.
Step three
Take out the rest of the ingredients – plain breadcrumbs, panko breadcrumbs, dill, and cumin. Add to a shallow bowl, stirring to mix until combined.
Step four
Heat the electric fry pan to 350 degrees Fahrenheit. Once the pan has heated up, add olive oil. As the electric fry pan is heating up, dip the pork chops in the crumb mixture, coating all sides.
Step five
Place thick-cut pork chops in pan and brown each side for 5 minutes. I use tongs to turn them.
Let your electric pan do the rest
Step six
Put the onions on top of the chops, pour in chicken broth and add salt and pepper.
Step seven
Lower the temperature of the pan to either 250 degrees or the higher end of the ‘keep warm’ setting.
Step eight
Cover pan. Turn the pork chops every 10 minutes, making sure to scrape the bottom of the pan each time. Must extract all those flavor crystals from the pan, you see.
Let the chops cook for 40 minutes.
At the 30 minute mark, add mushrooms and continue to cook the chops for another 10 minutes.
How do you know pork chops are done?
You will know the pork chops are done by cutting into one chop in the middle of the thickest part and check the color of the meat. It is okay if it is slightly pink. If you are concerned, stick a meat thermometer in the thickest part of the chop.
The internal temperature should be 145 degrees Fahrenheit.
Remove the perfect pork chops and vegetable mixture from the pan so it doesn’t continue to cook. I usually put it in a serving dish.
Time to plate and enjoy this lovely meal! Here, I serve it with a baked potato, spinach and rolls.
Don’t forget to ladle the vegetables and sauce on the chops.
I hope you enjoyed this moist pork chops recipe.
Feel free to comment to tell me what is a family favorite for you as I’d love to know. Seriously.
Other popular pork recipes
- Pork tenderloin
- Pork enchiladas
- Pork shoulder
- Creamy pork chops
- Pork tostadas
- Air fryer pork chops
- Instant pot pork chops
And as always, may all your dishes be delish!
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Moist Pork Chops
Ingredients
- 1/2 cup panko bread crumbs
- 1/4 cup plain breadcrumbs (heaping)
- 4 pork chops (organic and bone in)
- 3 large onions (cut in medium rings)
- 10 ounces portobello mushrooms package, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon dill
- 1/4 teaspoon cumin
- 1 cup chicken broth (or water – broth is tastier)
- 1 teaspoon salt
- pepper to taste
Instructions
- Put breadcrumbs on large plate or in shallow bowl. Add dill and cumin and mix until combined.1/2 cup panko bread crumbs, 1/4 cup plain breadcrumbs, 1/2 teaspoon dill, 1/4 teaspoon cumin
- Heat electric fry pan to 350 degrees
- Pat pork chops dry with a paper towel and then dip them in the bread crumbs, covering both sides in a thick layer.4 pork chops
- Add olive oil to pan and once that heats up, place pork chops in fry pan. Brown both sides of the chops – 5 minutes per side.2 tablespoons olive oil
- Add onions on top of chops.3 large onions
- Add broth or water and salt and pepper. Cover pan.1 cup chicken broth, 1 teaspoon salt, pepper
- Turn down electric fry pan to 250 degrees or to the "keep warm" setting.
- Cook for 40 minutes or until done. Flip chops every 10 minutes.
- In the last 10 minutes, add sliced mushrooms.10 ounces portobello mushrooms
- Take pork chop mixture out of pan and tranfer to a serving dish.
- Plate
- Serve
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
How to cook pork chops on the stovetop:
- Make sure your fry pan or cast iron skillet is big enough to fit all the ingredients.
- Turn the heat on medium and once that heats up, add oil.
- Brown pork chops, 5 minutes each side.
- Add onions, salt, and pepper and chicken broth.
- Cover and cook for 30 minutes, turning the chops every 10 minutes.
- Add mushrooms in the last 5 minutes.
- This recipe is foolproof. My family has made this recipe more times than I can count and the pork chops ALWAYS come out moist and tender.
- Buy organic whenever you can. Even though organic is more expensive than conventional pork chops, the taste of the organic chop is remarkably different than conventional chops and worth the extra money. I always find peace of mind to know there aren’t any added hormones, antibiotics and other questionable additives in organic meat.
- You don’t have to cut the onions in really thin rings but don’t have them too chunky.
- Play around with the herbs. I love cumin and use it whenever I can but you can use two complimentary herbs like basil and parsley or oregano and thyme. I’ve also been known to add a few shakes of smoked paprika.
- Pork chops with the bone in take longer than boneless so if you use boneless pork chops, reduce the cooking time 5 – 10 minutes.
- Have leftovers? These chops store perfectly in the fridge in an airtight container for up to a week.
Nutrition
Originally published in October of 2018.
