This succulent pork chops recipe is a family favorite and true to its name. The chops turn out tender, juicy and delicious! When you make it, it will become your family’s favorite as well!
Pork Chops: Comfort food at its finest
These succulent pork chops are definitely comfort food for me. My mom used to make them and each and every time, I was so impressed with them!
The recipe is super easy and doesn’t require a lot of ingredients. Just how I like my recipes!
I can’t really take credit for this recipe, though, because as I said, it was my mom’s. To this day, my siblings and I still make it.
Preparing the pork chops this way makes them so tender. I love that you use an electric fry pan to cook them. You just set the temperature, stir them around a few times and a hearty dinner is good to go! Yahoo!
I always get so excited to eat good food, as I’m sure everyone else does too.
I’m the type of peep that plans my meals out in the morning, even if it’s just to think to myself what I am going to prepare and eat. Sometimes I will ask Christopher in the morning what he wants for supper and he will say, “I don’t want to think about that right now.”
That is so foreign to me. I even know what I’ll eat tomorrow. There is a comfort in knowing. Know what I mean?
On to my mom’s pork chop recipe
I lay out my pork chops and my onions. I love onions, so I choose three honking ones.
I grab my bread crumbs and Panko bread crumbs and add them to a plate. I also add some dill and cumin to the crumbs and get my chicken broth. I slice the onions in rings.
I love rings don’t you?
Next, I heat the electric fry pan to 350 degrees Fahrenheit and put 3 tablespoons of olive oil in it.
As the electric fry pan is heating up, I dip the pork chops in the crumb mixture, coating all sides.
I brown the pork chops 5 minutes per side.
See how nice and brown they get? Perfect!!
Now it’s time to put the onions on top of the chops. At this time, I lower the temperature of the pan to either 250 degrees or the higher end of the ‘keep warm’ setting. Once I place the onions on top of the chops, I pour in some chicken broth.
You don’t have to use broth. You can always just pour some water in there. But I think broth gives the chops extra flavah!
I add some salt and pepper at this time. I place the cover on top and turn the chops every 10 minutes, making sure to scrape the bottom of the pan each time I do. I have to extract all those flavor crystals, you see.
Oh, yes indeedy, I do. Major delish!
I proceed to cook for 40 minutes. So, you will turn the chops 4 times total.
I remove the pork chops and onion mixture from the pan so it doesn’t continue to cook.
Time to plate and enjoy my meal!
I hope you enjoyed this recipe.
Feel free to comment to tell me what is a family favorite for you as I’d love to know. Seriously.
You can also share it to Facebook, Pin any photo to Pinterest and Yum the recipe to Yummly!
In fact, I encourage you to!Print
This delish recipe has been in my family for a long time: succulent pork chops cooked with onions, to which I added some mushrooms because, why not?
- 4 pork chops
- 3 large onions
- 10 ounce package sliced portobello mushrooms
- 2 – 3 tablespoons olive oil
- 3/4 cup of bread crumbs – or as needed
- 1/2 teaspoon dill
- 1/4 teaspoon cumin
- 1 cup chicken broth or water, broth is tastier
- 1 teaspoon salt
- Pepper, to taste
- Slice up onions in rings
- Put bread crumbs on large plate or shallow bowl
- Dip pork chops in bread crumbs, covering thickly
- Heat electric fry pan to 350 degrees
- Add olive oil to pan
- Place pork chops in fry pan
- Brown both sides of chops – 5 minutes per side
- Turn down electric fry pan to 250 degrees or to the “keep warm” setting
- Add onions on top of chops
- Add broth or water
- Flip chops every 10 minutes
- In the last 10 minutes, add sliced mushrooms
- Cook for 40 minutes or until done
- Take pork chop mixture out of pan
- Serving Size: 1 chop and veggies
- Calories: 402