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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!

Pork chops in two white dishes with rolls and a casserole dish with the meat in back

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.

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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.
A deep plate with a pork chop with mushrooms, onions and a sauce along with a potato and spinach
Photo Credit: Dishes Delish.

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.

Four pork chops on a plate with some onions in the background

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.

Panko crumbs and bread crumbs, onions and chicken broth on the table

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.

Pork chops breaded and browned with onions in the background

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.

Onions in the pan with the pork chops and chicken broth in the pan

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.

Close up of the pan of chops - looking yummy with the onions and mushrooms

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.

A white plate with a pork chop, potato, onion and spinach on it

Don’t forget to ladle the vegetables and sauce on the chops.

A pork chop with mushrooms, onions, potato and spinach

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.

And as always, may all your dishes be delish!

If you’ve tried this 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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Moist pork chops on a plate with veggie - square

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!
5 from 22 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: moist pork chops, pork chops, pork chops and onions
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 chops
Calories: 324kcal

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
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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.
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.

Nutrition

Serving: 1chop | Calories: 324kcal | Carbohydrates: 25g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 1018mg | Potassium: 964mg | Fiber: 3g | Sugar: 6g | Vitamin C: 10.2mg | Calcium: 69mg | Iron: 2.3mg
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Originally published in October of 2018.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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74 Comments

  1. These chops look amazing. I always remember Mom’s chops being dry but these look succulent indeed and I would love an invite over for dinner if I lived close by. 😉 Looks delish.

  2. My pork chops almost always come out dry and flavorless. I am definitely trying your method and recipe. Thanks for sharing!

  3. This looks so good, and a great way to feed a hungry family. Love the ease of this dish, and the flavours would be fantastic. Simple is best, and in this case….so delicious.

  4. Those LOOK AMAZING! Is that a German dish from your family? It kind of reminds me of pork and sauerkraut but I have never been a big fan of the sauerkraut. I’d do the onions and mushrooms!

    1. Thank you Analida!! I don’t think it’s German, though it could be as my grandmother was German. I’m not sure where my mom got it from.

  5. I love family recipes that are easy and delicious! These pork chops look fantastic… I wonder if I could try making them with chicken instead (we don’t eat pork). Have you ever tried? If so, would you recommend breasts or thighs? Thanks so much for the inspiration!

    1. Meredith, I’ve never tried but I bet you could make them with thighs. Thanks so much for the comment, I appreciate it!

  6. I don’t eat pork and this dish has me drooling. I know my family would love to dive into this though. Those chops look very moist.

  7. This looks like such a warm, comforting meal! I love that you nestle the chops down into the veggies and let them cook for a while to absorb all those flavors. YUM!

  8. mhmm dill cumin on a gorgeous piece of pork…. This is food heaven! The meat looks quality too! I can see how I your succulent pork chops would go great with some mash potato, sauerkraut and bread or potato dumplings.

  9. Mom’s have the best recipes, don’t they! I’m just like you…I have to plan out my meals! This sounds amazing and looks delish! Can’t wait to give this a try!

  10. My pork chops almost always turn out dry, but yours look perfect! I’m goin to have to try them 🙂 Thanks for sharing!

  11. My sister told me about this recipe as she made it and thought it was excellent! So, I made it and I second that notion. Delicious!

  12. This looks like a winner dinner for sure. My grandkids will love this next time we have a sleepover. A crowd pleaser for a sure.

  13. Perfect timing! My husband was just asking me last week to try something new with pork chops!

  14. This moist pork chops recipe is making me super hungry! I will definitely try making this and for sure..this recipe will be added to my family’s favorite!

  15. They look and sound so simple and comforting! The title is perfect. Pork chops and onions are always a good idea! Thanks for sharing.

  16. We love pork at our house and I’m always looking for new ways to cook it. These pork chops will be a crowd pleaser for sure.

  17. Thanks for reminding me that I don’t cook pork chops nearly enough. I’m gonna change that this week with this delicious recipe!

  18. I can tell just from the pictures how juicy these pork chops are! I am getting tired of making chicken for dinner so I will definitely have to mix it up and try these 🙂

  19. Comfort food indeed! Your pork chops look beautiful! The onion and mushroom sauce truly complete this whole dish…looks so good. You’ve made me hungry now!

  20. Oh yes, pork chops looks really moist and absolutely delicious! That onion and mushroom sauce with pork chops in winning meal.

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