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.
Moist Pork Chops: Comfort food at its finest
These moist 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! 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. I’m the type who plans her 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. Right?
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How to Cook my mom’s moist pork chops
Take out the pork chops and some onions. I love onions, so I choose three honking ones. Slice the onions in rings, because who doesn’t love rings? Bling, bling!
Take out plain breadcrumbs, Panko breadcrumbs, dill and cumin and mix them in a plate or shallow bowl.
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, dip the pork chops in the crumb mixture, coating all sides.
Brown the pork chops 5 minutes per side.
See how nice and brown the moist pork chops get? Perfect!!
Let your electric fryer do the rest
Put the onions on top of the chops. At this time, 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 flavor!
Add some salt and pepper at this time. Place the cover on top and 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. This means you will turn the chops a total of 4 times.
After 40 minutes, remove the moist pork chops and onion mixture from the pan so they don’t continue to cook.
Time to plate and enjoy this lovely meal!
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.
And as always, may all your dishes be delish!
If you’ve tried this moist pork chops or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
This delish recipe has been in my family for a long time: moist pork chops cooked with onions, to which I added some mushrooms because, why not?
- 4 pork chops
- 3 onions large
- 10 ounces portobello mushrooms package, sliced
- 2 tablespoons olive oil
- 3/4 cup 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