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READY IN 1¾ hrs

Ed Zieba's Famous Family Pork Chops

Read Reviews (191)

"This is a homemade recipe from my dad. Whenever I make these for someone, they fall in love with it and always request I make more. It fills your home with a wonderful smell and is the best way to have cheap chops go so tender they fall right off the bone. Serve with hot sauce and mashed potatoes." — tami

Ingredients Edit and Save

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Types of Salt

How to Cut Onions

Original recipe makes 8 servings Change Servings

8 bone-in pork chops
seasoned salt to taste

3 onions, sliced
1/4 cup water

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
Season the pork chops with seasoned salt and place in a glass baking dish. Arrange onion slices on top of pork chops, then pour the water into the pan. Cover with aluminum foil.
Bake for 1 hour in the preheated oven, then reduce the oven temperature to 300 degrees F (150 degrees C). Continue to cook until an instant-read thermometer inserted into the center reaches 145 degrees F (63 degrees C), about another 30 minutes.

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PREP 15 mins
COOK 1 hr 30 mins
READY IN 1 hr 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 16, 2007

this is tami, the recipe submitter...thankx for all the comoments, however for those who said it had not much flavor, i can see why, just by looking at the picture that someone put up on this. it looks NOTHING like what this is supposed to. i need to put one up i think:) it should come out looking very very VERY juicy, the pan over half full with an orangy liquid to where the onions soak up this color and are almost melted. if the onions are piled on top and still white when you take it fromt he oven, you didnt add enough season all, or water. this dish does not need anything else but that, unless something else suits your palate:) enjoy!

—itstami

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Most Helpful Critical Review

Dec 09, 2011

This one didn't "grab" us. It wasn't bad really, just not so good either. The chops were tender, but while they weren't lacking taste, they were kinda boring(?) 'Seemed like a recipe from a good cook who doesn't need to use recipes - which fits this one perfectly.

—BOOKMARKER

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220 Ratings

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May 13, 2006

I consider myself a fairly decent cook, but I have never been able to solve the mystery of the pork chop. No matter how I cooked them, I could never produce anything but tough dried out chops. Until now! Thank you Tami & Ed. I can now cook pork chops that I almost have to arm-wrestle for! These truly are fall-off-the bone tender. Woo hoo!

—cooknbabe

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Feb 04, 2008

The cooking method really does make the most tender pork chops my family has ever tasted. However, the seasoning is just so-so. I added garlic because I couldn't see how just onions and seasoning salt could give much flavor and I was right. The chops were perfect for the applesauce my family was craving but I think it could use a bit more flavor. I think adding onion soup as a previous reviewer stated would definitely give this the flavor I was craving. Thank you for the recipe, we will definitely be using the cooking method in the future, we will just be changing the seasonings. **Update** My husband told me these were the best. He gave them 4.5 stars, so I updated my rating. The leftovers absorb all the "gravy" and the flavor comes through more. Who knew pork chops could taste better the next day?

—Metta Karuna

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May 06, 2008

This is fabulous! Follow the directions and like magic - juicy, tender and tasty pork chops/onions. This is my favorite pork chop recipe. I like to use 3/4" or larger bone-in. The recipe calls for season salt which is fine but add your own garlic, seasonings or whatever your taste buds conjure - I don't think you can screw it up. If you do use the dried onion soup as a seasoning use only a tsp or two, maybe with a little poultry seasoning (it works well here). But do not skimp on the real onions - vidalia are my favorite for this recipe. And guess what? At the end of the 1-1/2 hours, if you are not ready, just turn the oven off and leave them there; they will be even better after they rest. And don't bother making gravy out of the liquid - just pour it on as is.

—turnuson2

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May 03, 2006

I maid this for my famly last night and it was so good. My oldest son is three and don't eat meat and he ate this. I have to say this is one of the best ways to make pork chops they were so tender and just down right great.

—Angel

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Sep 07, 2006

YUMMMMY! I used this recipe "Method" to prepare 'My Own BBQ Chops' for dinner tonite! I have never had such Tender Pork Chops (besides mush soup chops in the crock pot) I season my chops with Emils Rib Rub, Worchestershire Sauce and top each chop with BBQ Sauce and spread it around. Followed the cooking instructions exactly and they were SUPERB!***** This is a KEEPER!!! Thank-you! for the recipe! ;)

—Bess

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Jan 05, 2007

These are the most tender pork chops I have ever had! We used barbeque sauce instead of water, which we all thought gave it great flavor. Even my picky seven year had seconds. Served with baked potatoes and green beans.

—MILLIE227

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Nutrition

Calories
141 kcal
7%

Carbohydrates
3.9 g
1%

Cholesterol
36 mg
12%

Fat
7.5 g
12%

Fiber
0.7 g
3%

Protein
13.7 g
27%

Sodium
50 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ed Zieba's Famous Family Pork Chops

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 141
Calories from Fat: 68

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 2.9g 15 %
Cholesterol 36mg 12 %
Sodium 50mg 2 %
Potassium 253mg 7 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 0.7g 3 %
Protein 13.7g 27 %
** Sugars 1.7g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 3 %
Iron 5 %
** Thiamin 31 %
Niacin 41 %
Vitamin B6 13 %
Magnesium 5 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.