Simmered Pork Chops

I remember the first time my mom made these pork chops for my husband... he went insane over them! Said they were the best pork chops he's ever had, and from then on it was always his request meal from my mom. I finally.... and I mean FINALLY... asked her for the recipe. Not because I don't love them too, but it is not a meal I can make during the week being it needs to simmer for two hours. So now, that I have the recipe, it's become a common weekend meal for us. My mom jokingly said, "does this mean I'm not going to see you guys as often, now that you know how to make them yourself?"

Serving: 4
*Cook time over 2 hours


1 cup seasoned breadcrumbs
4 bone in pork chops
2 tbs olive oil
Onion Mushroom Lipton soup packet
1 cup of water
1 cup of white wine
1 shallot, finely chopped
1 cup of carrots, chopped into thirds
1 cup little round potatoes (you can roast these separately or add to pan with carrots)


1. Fill large zip lock bag with breadcrumbs. Wet pork, and place into zip lock bag to cover fully with breadcrumbs. Do for each chop.

2. Heat olive oil on medium-high heat in large pan (you will need a cover for it), and sear pork chops for about 2-3 min each side until browned. Add shallots into pan and cook for another minute.

3. Fill large measuring cup (or bowl) with soup packet, water and wine. Mix together and pour into large pan of chops. Simmer, covered, for 1 hour. Flip the chops, add carrots (and little round potatoes if you choose) and simmer for an addition hour, covered.

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