This moist 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! It always comes out perfectly.
These moist pork chops are definitely comfort food for everyone that tastes them. My mom used to make these succulent 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 pork chops in an electric fry pan at a constant temperature is the secret for these tender chops.
Is it easy to make these chops?
It is very easy. The hardest part is breading the chops and slicing the onions. And we all know that isn’t hard at all.
Here’s a rundown on how easy it is:
- Place oil and breaded chops in pan.
- Brown each side for 5 min.
- Place onions on top of pork chops.
- Add broth and seasonings.
- Set the temperature and timer.
- Flip the chops a few times.
- Add mushrooms near the end of the cook time and this hearty dinner is ready to be consumed.
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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 with 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.
- 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.
- Pork chops with the bone in take longer than boneless so if you use boneless pork chops, reduce the cooking time 5 – 10 minutes.
What to do if you don’t have an electric fry pan
You can cook the pork chops on a stove top.
- Make sure your fry pan 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.
How to make moist pork chops
Get out an electric fry pan.
Gather the ingredients – pork chops and onions.
Slice the onions in rings and set aside.
Take out the rest of the ingredients – plain breadcrumbs, panko breadcrumbs, dill and cumin.
Place the above ingredients in a shallow bowl and mix until combined.
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.
Place pork chops in pan and brown each side for 5 minutes.
Let your electric fryer do the rest
Put the onions on top of the chops, pour in chicken broth and add salt and pepper.
Lower the temperature of the pan to either 250 degrees or the higher end of the ‘keep warm’ setting.
Cover pan. Turn the 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 pork 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 the 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, the inner temperature should be 145 degrees Fahrenheit.
Remove the 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.
I hope you enjoyed this moist pork chop 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
And as always, may all your dishes be delish!
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Moist Pork Chops
- 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
- Put breadcrumbs on large plate or in shallow bowl. Add dill and cumin and mix until combined
- Heat electric fry pan to 350 degrees
- Dip pork chops in bread crumbs, covering both sides in a thick layer
- Add olive oil to pan and once that heats up, place pork chops in fry pan
- Brown both sides of chops – 5 minutes per side
- Add onions on top of chops
- Add broth or water and salt and pepper. Cover pan
- Turn down electric fry pan to 250 degrees or to the “keep warm” setting
- Cook for 40 minutes or until done. Flip chops ever 10 minutes
- In the last 10 minutes, add sliced mushrooms
- Take pork chop mixture out of pan and tranfer to a serving dish
Originally published in October of 2018.