Flavorful Braised Pork Chops Recipes

TANGY PORK CHOPS WITH VEGETABLES

Steps:

• Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
• Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve topped with the vegetables.

BRAISED PORK CHOPS

Steps:

• In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
• Add water and remaining ingredients.
• Cover and simmer for about 20-30 minutes until pork chops are tender.

FLAVORFUL BRAISED PORK CHOPS

Steps:

• Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

FLAVORFUL PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender.

BONE-IN RIBEYE PORK CHOPS BRAISED, GLAZED AND FLAVORFUL

Steps:

• Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
• Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
• Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
• Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.

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.