Best 20 Braised Pork Chops Recipes

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BEER-BRAISED PORK CHOPS

Steps:

• Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
• Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
• Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

BRAISED HERB PORK CHOPS

Steps:

• Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.

BRAISED PORK LOIN CHOPS

Steps:

• Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

BRAISED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY

Steps:

• Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
• Remove the brine from heat and stir in the ice cubes.
• Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
• Preheat the oven to 350˚F (180˚C).
• Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
• Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
• Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
• Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
• Stir in the mustard and sage. Cook for 1 minute more.
• Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
• Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
• Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
• Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
• Divide the pork chops, vegetables, and sauce between plates and serve.
• Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
• Enjoy!

VINEGAR-BRAISED PORK SHOULDER CHOPS

Steps:

• Preheat oven to 400 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Season chops with salt and pepper. In batches, cook chops until browned on both sides, 5 minutes per batch, flipping once. Layer chops in pot and add vinegar, 1 cup water, sugar, and garlic. Cover, transfer to oven, and braise until cooking liquid is reduced by three-quarters and chops are tender, 40 minutes. Sprinkle with parsley and serve with pan juices.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

SUNNY'S APPLE BUTTER BRAISED PORK CHOPS

Steps:

• For the bacon and veggies: In a large straight-sided pan with a lid, add the oil and bacon and cook on medium-high heat until the bacon is crisped. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
• Add the onions, pepper flakes, thyme and bell peppers. Cook, stirring, until the onions and peppers are tender and the pan is fragrant, 5 to 8 minutes. Add the garlic and stir to combine. Pick out and discard the thyme stems. Remove the vegetables to a separate plate.
• For the chops: To the same pan, add the butter and olive oil. Once the butter is melted and the pan is hot, add the pork chops and sear on one side until a peek beneath reveals a golden color, about 4 minutes. Remove the chops to the plate with the vegetables.
• In the same pan still on medium high, add the apple butter and 1 1/4 cups water. Use a wooden spoon to scrape any bits off the bottom of the pan. Add the chops back into the pan, then surround and cover them with the vegetable mixture. Pour the tomatoes over the top, lower the heat to a low simmer and cover halfway. Cook until the desired doneness, usually 5 to 10 minutes lends itself to a lovely pink center.
• Allow to rest 5 minutes before serving. Garnish with the reserved bacon and chopped parsley or cilantro. Serve with Garlic Red Bliss Mash.
• In a large pot, cover the potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

BRAISED PORK CHOPS WITH APRICOTS

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

RED WINE-BRAISED PORK CHOPS

Steps:

• Heat oil in a medium-sized skillet over medium-high heat. Dust pork chops with flour and add to the hot skillet. Brown chops on both sides, about 6 minutes total. Transfer to a plate.
• Reduce heat to medium and add chopped onion to the same skillet. Cook until almost tender, 1 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add wine and bring to a boil; cook until reduced by half, 3 to 5 minutes more. Add tomatoes, chicken broth, and capers.
• Return chops to the skillet, top with sliced onion, and spoon sauce on top. Reduce heat to low, cover skillet, and simmer until meat is tender when a knife is inserted in the center, 30 to 45 minutes.
• Serve each chop topped with a slice of Gruyere cheese and a dollop of sour cream, covering the plates until cheese melts.

PORK CHOPS BRAISED IN WHITE WINE

Steps:

• Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
• Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
• Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
• Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
• Pour sauce over the pork chops and serve.

BRAISED PORK CHOPS WITH SAUERKRAUT

Steps:

• Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
• Arrange the bacon in the bottom of a large dutch oven or braising pan.
• Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
• Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
• Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
• Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
• Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
• Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

TOMATO-BRAISED PORK CHOPS

Steps:

• Preheat oven to 350%.
• In large skillet, heat oil over medium-high heat. Brown chops about 4 minutes per side, remove to paper towels to drain.
• In a small bowl, combine brown sugar, salt, pepper, celery seed, and Italian seasoning.
• Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, then spread evenly with brown sugar mixture.
• Pour tomato sauce over all.
• Cover with foil & bake 30-40 minutes, to an internal temperature of 160 degrees.

EASY BRAISED PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in medium hot skillet.
• Brown chops for 2-3 minutes per side.
• Remove chops from pan.
• Sauté onions and garlic in pan 2 minutes, until soft.
• Reduce heat to low, and return chops to pan.
• Spread the onions over the chops, cover and braise for 45 minutes.

ULTIMATE BRAISED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat pork chops dry with paper towels and season both sides liberally with salt and pepper.
• Pour flour, beaten eggs, and panko into separate bowls. Dredge seasoned pork chops in flour, eggs, and panko, in that order.
• Heat 2 tablespoons butter and oil together in a large oven-safe skillet over medium-high heat, swirling to coat. Add pork chops to the skillet as soon as the butter stops foaming. Sear until golden brown, about 2 to 3 minutes per side, adjusting heat to prevent burning. Transfer pork chops to a plate.
• Stir thyme into the skillet. Add white wine and deglaze by scraping the bottom of the skillet. Cook until wine is reduced by half, 3 to 5 minutes. Add chicken stock and bring to a boil. Return pork chops to the skillet and cover.
• Bake pork chops in the preheated oven for 30 minutes.
• Meanwhile, melt 3 tablespoons butter in a small saucepan over medium heat. Add flour when butter has stopped foaming and stir until it reaches the color and consistency of peanut butter, about 5 minutes. Set roux aside.
• Remove skillet from the oven and place on the stovetop. Transfer pork chops to a plate using tongs. Bring contents of the skillet to a simmer over medium heat and add roux 1 tablespoon at at time until sauce thickens to desired consistency, 3 to 5 minutes more. Season with salt and pepper and return pork chops to the skillet. Serve immediately.

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE

Steps:

• Put pork in large glass baking dish.
• Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
• Cover and refrigerate at least 1 hour,& up to 1 day.
• Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
• Heat oil in large nonstick skillet over high heat.
• Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
• Return all pork to skillet.
• Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
• Transfer chops to platter.
• Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
• Season with salt and pepper, then pour sauce over pork and serve.

BEER-BRAISED PORK CHOPS

Steps:

• Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat into a small bowl and reserve. Add the onion and thyme sprigs to the skillet and cook until the onion is softened, about 5 minutes. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth evaporates, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper and a pinch of red pepper flakes.
• Rub the pork chops with salt, pepper and the chopped thyme, then coat with the flour. Heat 1 tablespoon of the reserved bacon fat in a separate skillet over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the beer and remaining 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom of the pan; bring to a simmer. Return the pork to the skillet, reduce the heat to medium low and loosely cover. Cook until the pork is cooked through, 5 to 7 minutes. Remove the pork to a plate and let rest.
• Continue cooking the braising liquid until reduced and thickened, about 6 minutes; swirl in the butter. Divide the bean-cabbage mixture among plates. Slice the pork and add to the plates. Top with the pan sauce, bacon and another pinch of red pepper flakes.

PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES

Steps:

• To prepare the mustard-thyme butter: Whisk together the butter, mustard, thyme, pepper and lemon juice until blended. Refrigerate. To prepare the pork and cabbage: Trim excess fat from outside edge of the chops, leaving about 1/8 inch. Heat olive oil in a heavy skillet over medium heat and brown chops well on both sides. Remove and season with some of the salt and pepper. Saute onion, carrot and celery in the pork drippings for 5 minutes. Add cabbage, apples, garlic, thyme and bay leaf. Saute for another 5 minutes or until the cabbage has wilted slightly. Season with the remaining salt and pepper; add wine, broth and vinegar. Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes, turning and basting once or twice, until chops are tender and cooked through. Arrange cabbage on hot serving plates, removing the garlic clove. Place a pork chop on each plate and top with the mustard-thyme butter. Note: The mustard butter can be omitted from this recipe if desired. The braised cabbage will provide plenty of moisture for the pork chops.

TUSCAN BRAISED PORK CHOPS

Steps:

• Wipe the chops with a damp paper towel and dry them.
• Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
• Remove the chops and set aside.
• Add the vegetables and the remaining 1/4 cup of oil to the pan.
• Caramelize the vegetables at medium heat (this is the sofrito).
• Return the chops to the pan and spoon some of the sofrito over them.
• Add the seasonings and wine.
• Cover and simmer on low heat for 30 minutes.
• Add a little water from time to time to prevent the pan from boiling dry.
• Add the tomato sauce.
• Cook covered 10 more minutes.
• Remove the chops and strain the sauce.
• Drizzle some sauce over the chops.
• Dress pasta of your choice with the remaining sauce.