Braised Pork Chops Recipe
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Description
This Braised Pork Chops recipe holds a special place in my heart—it was the first successful pork chop dish I made as a young bride, many years ago, and it remains just as delicious today as it did back then. The juicy pork chops, complemented by a flavorful, rich sauce, make for an incredibly satisfying comfort food meal. Paired with mashed potatoes and green beans, it’s a classic dish that never fails to please the whole family.
Adapted from Michael Field’s Cooking School Cookbook, this recipe combines tender, seared pork chops with a creamy, tangy sauce. It’s easy enough for a weeknight dinner but impressive enough for a special occasion.
Recipe Category: Pork
Keywords: Meat, Oven, Stove Top, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Flour | 1/4 cup |
| Butter | 1 tbsp |
| Margarine | 1 tbsp |
| Onions, sliced | 2 medium |
| Garlic, minced | 2 cloves |
| White wine vinegar | 1 1/2 tbsp |
| Bay leaf | 2 leaves |
| Heavy cream | 1 cup |
| Dijon mustard | 2 tsp |
| Lemon juice | 1 tbsp |
| Chives (optional) | 1 tbsp |
| Parsley (optional) | 1 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 743.2 kcal |
| Fat Content | 56.2 g |
| Saturated Fat | 25.7 g |
| Cholesterol Content | 209.3 mg |
| Sodium Content | 209.1 mg |
| Carbohydrate Content | 21.4 g |
| Fiber Content | 1.5 g |
| Sugar Content | 2.8 g |
| Protein Content | 37.7 g |
Instructions
-
Preheat the Oven
Begin by preheating your oven to 325°F (163°C). This temperature will allow the pork chops to cook through without drying out, giving them a tender texture. -
Season the Pork Chops
Season the pork chops generously with salt and pepper on both sides. Then, dip each chop into flour, ensuring that it’s coated evenly. Shake off any excess flour. This step helps to create a lovely golden crust on the pork chops during cooking. -
Sear the Pork Chops
In a heavy frying pan or skillet, melt both the butter and margarine over medium heat. Once the butter is fully melted and foamy, add the pork chops to the pan. Sauté each chop for about 2-3 minutes per side, or until they are golden brown. This step adds a rich flavor and creates a beautiful sear. -
Transfer to Baking Dish
Once the pork chops are browned, transfer them to a 9×13-inch baking dish. Make sure the chops are placed in a single layer to ensure even cooking. -
Cook the Onions and Garlic
After removing the pork chops from the pan, discard all but 2 tablespoons of the fat. In the same pan, add the sliced onions and minced garlic. Cook over medium heat, stirring occasionally, until the onions soften and lightly color, about 3-4 minutes. The flavors will begin to develop in this step. -
Deglaze the Pan
Remove the pan from the heat and carefully add the white wine vinegar to the pan. You should hear a slight sizzle as the vinegar releases the flavorful bits stuck to the bottom of the pan. Stir to incorporate these flavorful bits into the sauce. -
Combine with Pork Chops
Pour the onions, garlic, and vinegar mixture over the pork chops in the baking dish. Crumble the bay leaves over the top of the chops, which will add an aromatic depth to the sauce. Place the dish on the stove and heat it until the casserole begins to bubble. -
Cover and Bake
Cover the baking dish tightly with a lid or aluminum foil. Transfer the dish to the preheated oven and bake for 30 minutes, or until the pork chops are fully cooked and tender. -
Baste and Flip
After 10 minutes of baking, open the oven and baste the pork chops with the juices from the pan. After another 10 minutes, flip the pork chops over. Continue baking for another 10 minutes to ensure they cook evenly on both sides. -
Skim Fat and Add Cream
After 30 minutes, remove the dish from the oven. Tip the baking dish slightly and skim off any excess fat from the sauce and discard it. Return the casserole to the stove and add the heavy cream to the pan, stirring to combine. -
Simmer the Sauce
Bring the sauce to a boil over high heat, stirring frequently. Once boiling, reduce the heat slightly and let the sauce simmer for 3-4 minutes, or until it has reduced by half and thickened slightly. -
Finish the Sauce
Remove the pan from the heat and stir in the Dijon mustard and lemon juice. These ingredients add a wonderful tanginess that balances the richness of the cream. -
Garnish and Serve
Transfer the braised pork chops to serving plates and spoon the creamy sauce over the top. Sprinkle with fresh chives and parsley, if desired, for a pop of color and added freshness. Serve with mashed potatoes and green beans for a truly comforting meal.
Tips for Success:
- If you prefer, you can substitute the margarine with additional butter for a richer flavor.
- Be sure to use a heavy pan that retains heat well to get a good sear on the pork chops.
- The sauce can be adjusted to taste. If you like it more tangy, add a little more white wine vinegar or Dijon mustard.
Enjoy this timeless dish that’s perfect for a cozy dinner or a family gathering!
