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Moist pork chops on a plate with veggie - square
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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!
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

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