RECIPE FOR BRAISED PORK CHOPS RECIPES

Name: Braised Pork Chops
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 pork loin chops (1/2-inch thick); 2 tablespoons olive oil; 1/2 cup water; 1 tablespoon Worcestershire sauce; 2 teaspoons dried parsley flakes; 1/2 teaspoon onion powder; 1/4 teaspoon garlic salt; 1/4 teaspoon dried thyme

BRAISED PORK CHOPS RECIPE - FOOD.COM

Braised Pork Chops Recipe - Food.com image

This recipe comes from The Pillsbury Complete Cookbook, which I received as a wedding present from my husband's Aunt Wilma. I adapted the recipe to suit my family's taste. The chops always come out tender and very flavorful!

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 pork loin chops (1/2-inch thick)
2 tablespoons olive oil
1/2 cup water
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley flakes
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried thyme

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.

Nutrition Facts : Calories 571.5, FatContent 38.2, SaturatedFatContent 10.4, CholesterolContent 170.8, SodiumContent 206.2, CarbohydrateContent 1.4, FiberContent 0.2, SugarContent 0.5, ProteinContent 52.1

ULTIMATE BRAISED PORK CHOPS RECIPE | ALLRECIPES

Ultimate Braised Pork Chops Recipe | Allrecipes image

These are absolutely the tastiest, tenderest, moistest pork chops you will ever eat, attested to by everyone that has ever had them. I don't recommend using pork chops thicker than 1 inch.

Provided by flour child

Categories Main Dishes Pork Pork Chop Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 pork chops

Number Of Ingredients 12

Ingredients

2 pork loin chops, less than 1-inch thick
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 large eggs, beaten
½ cup panko bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
½ teaspoon dried thyme
¼ cup Pinot Grigio wine
2 cups chicken stock
3 tablespoons butter
¼ cup all-purpose flour

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.

Nutrition Facts : Calories 736.5 calories, CarbohydrateContent 39.1 g, CholesterolContent 298.8 mg, FatContent 53.3 g, FiberContent 0.8 g, ProteinContent 26.7 g, SaturatedFatContent 23.9 g, SodiumContent 1192.4 mg, SugarContent 1.3 g

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