Pork Chops
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 parsely flakes
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper (or to taste)
Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
Drying the pork chops with a paper towel.
Remove pork chops from brine and pat dry with a paper towel.
Dipping pork chops in an egg mixture.
Dip pork chops in egg wash.
Coating pork chops in bread crumbs.
Then Italian breadcrumbs to coat.
Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown. Then set them aside.
Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring. Add the chicken broth and white wine. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.