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Moist pork chops on a plate with veggie - square

Moist Pork Chops

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?
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 401kcal


  • 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
  • Plate
  • Serve
  • Enjoy


Serving: 1chop | Calories: 401kcal | 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