Step 1

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.)

Step 2

Remove pork chops from brine and pat dry with a paper towel.

Step 3

Dip pork chops in egg wash.

Step 4

Then Italian bread crumbs to coat.

Step 5

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.

Step 6

Then set them aside.

Step 7

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.

Step 8

Add the chicken broth and white wine.

Step 9

Add seasonings to the skillet. Simmer over low heat for about 5 minutes.

Step 10

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.

Step 11

Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.