These pork chops are coated in a crispy, golden-brown breading, pan-fried until browned, then simmered in a savory mushroom and onion broth. Juicy, tender, and full of flavor, this recipe ensures you’ll never have dry pork chops again.
This is classic comfort food. My mother made these chops often and they always turned out the same—moist, tender, and full of flavor. My siblings and I still make this recipe because it reliably delivers a melt-in-your-mouth result.
The key is cooking the chops at a steady temperature in an electric fry pan to seal in the juices and develop flavor.
Helpful tips
- This recipe is foolproof: follow the steps and the chops will come out moist and tender.
- Choose organic pork when possible for better flavor and to avoid added antibiotics or hormones.
- Slice onions into medium rings — not paper thin but not chunky — for the best texture in the broth.
- Adjust herbs to taste. Cumin and dill are a favorite pairing here, but basil and parsley or oregano and thyme also work. A dash of smoked paprika adds nice depth.
- Bone-in chops need a bit more time than boneless. If using boneless, reduce the longer cooking time by 5–10 minutes.
- Leftovers keep well in the refrigerator in an airtight container for up to one week.
Ingredients and substitutions
- Olive oil – Extra virgin adds flavor, but use what you prefer.
- Pork chops – Bone-in organic chops are used here; choose thick-cut chops for best results.
- Onions – Vidalia or sweet onions are ideal, though yellow onions work too (the flavor will be slightly sharper).
- Breadcrumbs – A mix of panko and plain breadcrumbs gives a good crust. Use what you have if needed.
- Herbs – Dill and cumin are the suggested pairing; swap for basil, parsley, oregano, or thyme if desired.
- Chicken broth – Adds richness to the sauce. Water can be used in a pinch, but broth gives better flavor.
How to make moist pork chops
Pre-step
Prepare an electric fry pan or a large heavy skillet that maintains steady heat.
Step one
Pat thick pork chops dry with paper towels.
Step two
Slice three large onions into medium rings and set aside.
Step three
Combine 1/2 cup panko, 1/4 cup plain breadcrumbs, 1/2 teaspoon dill and 1/4 teaspoon cumin in a shallow bowl and mix well.
Step four
Heat the electric fry pan to about 350°F (175°C). Add olive oil. While the oil heats, dredge the chops in the breadcrumb mixture, coating all sides.
Step five
Sear the chops in the hot pan, 5 minutes per side, until nicely browned. Use tongs to turn them carefully.
Let the pan do the rest
Step six
Place the sliced onions on top of the seared chops, pour in 1 cup chicken broth (or water), and season with salt and pepper. Cover the pan.
Step seven
Lower the heat to about 250°F or to the high end of the “keep warm” setting.
Step eight
Cover and simmer for 40 minutes, turning the chops every 10 minutes and scraping the pan to loosen browned bits. At the 30-minute mark, add 10 ounces sliced mushrooms and continue cooking for the final 10 minutes.
How do you know pork chops are done?
Check doneness by cutting into the thickest part of a chop; a slight pink is okay. For certainty, use a meat thermometer: the internal temperature should reach 145°F (63°C).
Transfer the chops and vegetables to a serving dish so they don’t continue cooking. Spoon the sauce and vegetables over the chops when plating. I like serving these with a baked potato, sautéed spinach, and warm rolls.
Ladle extra mushrooms and onions over each chop before serving for maximum flavor.
I hope you enjoy this moist pork chops recipe.
Storage
Refrigerator
- Cool the pork chops completely before storing.
- Store in an airtight container with the mushroom and onion broth to keep them moist.
- Refrigerate for up to 5 days.
Freezer
- For longer storage, place cooled chops and broth in a freezer-safe container or resealable bag; freeze up to 3 months.
- Separate multiple chops with parchment to prevent sticking.
Reheating instructions
From the refrigerator
Stovetop (best method)
- Place chops in a skillet over medium-low heat.
- Add a splash of broth or water to prevent drying.
- Cover and heat 5–7 minutes, flipping once, until warmed through.
Oven
- Preheat oven to 325°F (165°C).
- Place chops in a baking dish, spoon a little broth over them, cover with foil, and bake 15–20 minutes until heated through.
Microwave (quickest)
- Place a chop in a microwave-safe dish with some broth, cover with a damp paper towel, and heat in 30-second intervals until warm.
If reheating from frozen, thaw overnight in the fridge before using the reheating methods above.
Other popular pork recipes
- Pork tenderloin
- Pulled pork enchiladas
- Pork shoulder
- Creamy pork chops
- Pork tostadas
- Air fryer pork chops
- Instant pot pork chops
And as always, may all your dishes be delish!
If you try this recipe, I’d love to hear how it turned out—please leave a comment on the original post.
Moist Pork Chops
Ingredients
- 1/2 cup panko breadcrumbs
- 1/4 cup plain breadcrumbs (heaping)
- 4 pork chops (organic, bone-in)
- 3 large onions (cut in medium rings)
- 10 ounces portobello mushrooms (sliced)
- 2 tablespoons olive oil
- 1/2 teaspoon dill
- 1/4 teaspoon cumin
- 1 cup chicken broth (or water)
- 1 teaspoon salt
- pepper (to taste)
Instructions
-
Combine breadcrumbs, dill, and cumin in a shallow bowl.
-
Heat electric fry pan to 350°F (175°C).
-
Pat pork chops dry and dredge in the breadcrumb mixture, coating both sides.
-
Add olive oil to the pan and brown the chops 5 minutes per side.
-
Place onions over the chops, add broth, salt, and pepper, then cover the pan.
-
Reduce heat to 250°F or the high “keep warm” setting.
-
Cook 40 minutes, flipping every 10 minutes.
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Add mushrooms in the last 10 minutes of cooking.
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Transfer chops and vegetables to a serving dish and serve.
Equipment
Notes
How to cook pork chops on the stovetop:
- Use a roomy fry pan or cast iron skillet so everything fits comfortably.
- Heat oil over medium, then brown chops 5 minutes per side.
- Add onions, salt, pepper, and broth, cover, and cook 30–40 minutes, turning every 10 minutes.
- Add mushrooms during the final minutes of cooking.
Helpful tips
- This recipe is reliable and consistently produces moist chops.
- Buy organic when possible for better flavor and fewer additives.
- Adjust onion thickness and herbs to your preference.
- If using boneless chops, reduce the slow-cooking time by 5–10 minutes.
- Store leftovers in the fridge in an airtight container for up to a week.
Nutrition
Originally published in October of 2018.