Prep Time: 30 mins | Cook Time: 20 mins | Yield: 4-6 servings

Tender, juicy pork chops are a must on our dinner table. Breaded chops fried to perfection and cooked in a simple sauce. Excellent to serve over rice, noodles, roasted veggies, or mashed potatoes.



3 cups of water

2 cups of ice cubes

1/4 cup kosher salt

1/4 cup sugar


6 pork chops – with bone

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 clove garlic, minced

1 1/2 cup 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)


Step 1: In a plastic bowl, add water, ice cubes, salt, and sugar. Stir until well mixed.

Step 2: Add in the pork chops and cover the bowl with the lid. Place it inside the fridge and allow the chops to sit for 4 hours.

Step 3: Remove the chops from the brine solution.

Step 4: Pat them dry using paper towels.

Step 5: In a small mixing bowl, add the egg and a little water. Stir until well mixed.

Step 6: In another bowl, add the Italian bread crumbs.

Step 7: Dip each pork chop into the egg wash and Italian bread crumbs.

Step 8: Place a large skillet on the stove and add in oil.

Step 9: Turn the heat to medium.

Step 10: Put in the chops and fry for about 3 minutes each side or until golden brown.

Step 11: Set aside the fried pork chops and remove the oil from the skillet.

Step 12: Add in the onions and saute for 5 minutes or until translucent.

Step 13: Add the garlic and saute for 1 minute or until aromatic.

Step 14: Add in the white wine, chicken broth, and the seasonings. Reduce the heat to low and simmer for 5 minutes.

Step 15: Put the chops back into the skillet and cook for another 20 minutes or until done.

Step 16: Serve and enjoy!


These pork chops are best-served over rice or noodles.


Toll House® Famous Fudge – This Recipe Is Like A Dream!