TENDER AND JUICY PORK CHOPS

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Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 4 to 6 Servings

These heavenly pork chops will surely make your day extra special! Oh, man, you are so in for a treat! I will never get tired of recommending this to my friends because it is simply awesome! Try this recipe, and I promise you that it will become your favourite after one bite. Enjoy!

Ingredients:

BASIC BRINE

3 cups water

2 cups ice cubes

1/4 cup Kosher salt

1/4 cup sugar

PORK CHOPS

6 bone-in pork chops

1 Egg, beaten with a little water to make an Egg wash

Italian bread crumbs

vegetable or canola oil

1/2 large onion, sliced thin

2 cloves garlic, minced

1 1/2 cups chicken broth

1/2 cup dry white wine

1/2 teaspoon dried parsley flakes

1/4 teaspoon dried basil

1/4 teaspoon freshly ground black pepper (or to taste)

Directions:

In a plastic bowl, add all the ingredients for the brine. Stir until well blended.

Add the pork chops, then cover the bowl. Place it inside the fridge for about 4 hours.

Remove the pork chops from the brine solution, then use paper towels to pat then dry.

Coat each pork chop with the egg wash, then coat each with bread crumbs as well.

Place a skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the pork chops and cook each side for about 3 minutes or until they turn golden brown. Remove from the skillet onto a clean plate.

Leave 1 tbsp of oil in the skillet and discard the rest.

Add the onions and saute for 5 minutes or until translucent.

Add the minced garlic and saute until aromatic.

Add the white wine and chicken broth. Stir until well mixed.

Add the seasonings and stir again until well mixed.

Reduce the heat to low and simmer the mixture for 5 minutes.

Put the pork chops back to the skillet and toss until well coated with the sauce.

Cover the skillet and cook for another 20 minutes or until the pork chops are soft.

Serve hot and enjoy!

Note:

These pork chops are best served over noodles or rice.

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...