Braised Herb Pork Chops Recipes

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HERB BRAISED PORK CHOPS WITH CREAMY ONION GRAVY



Herb Braised Pork Chops with Creamy Onion Gravy image

These pork chops braise in an herb-infused stock and are topped off with a creamy and savoury onion gravy.

Provided by Judith Hannemann

Categories     Everyday Meals     Pork     skillet dinners

Time 40m

Number Of Ingredients 8

4 large bone-in center-cut rib pork chops (about 1/2-inch thick)
2 tbsp butter
1 small onion (chopped)
1 1/2 cups chicken stock (I use unsalted)
1/2 tsp thyme (or herb of your choice)
2 tbsp au jus gravy mix
1/4 cup cream (preferably heavy cream*)
2 tbsp flour mixed with 1/4 cup water -OR- 2 tbs cornstarch mixed with 1/4 cup water

Steps:

  • If using half-and-half or light cream, you may need to thicken.
  • Melt butter in a large skillet over medium heat.
  • Brown pork chops well on all sides--you may have to do this in shifts depending on how large your chops are
  • Remove browned pork chops from pan and set aside.
  • Add onion to the same pan and saute over medium-low heat until onions are translucent.
  • Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend.
  • Add pork chops back to the pan and bring to a boil.
  • Reduce the heat to low, cover and cook for 20 minutes.
  • The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste.
  • TO MAKE GRAVY
  • Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven).
  • Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes.
  • Thicken if you want thicker gravy.
  • SLOW COOKER DIRECTIONS
  • Brown chops as in original recipe. Set aside.
  • Deglaze browning skillet with stock.
  • Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir.
  • Lay chops on top of liquid.
  • Cover and cook on low 6-8 hours (4-6 on high)**
  • Remove chops and stir in cream.
  • Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you'll probably have to).
  • Cook on high about 10 minutes.
  • **slow cooker times are approximate. Always check at MINIMUM time

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 9 g, Protein 32 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 279 mg, Fiber 1 g, Sugar 3 g

BRAISED HERB PORK CHOPS



Braised Herb Pork Chops image

These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. -Darci Truax, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 7 servings.

Number Of Ingredients 16

1/4 cup dried parsley flakes
2 teaspoons paprika
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
7 bone-in pork loin chops (1/2 inch thick)
2 tablespoons vegetable oil
2 cups thinly sliced onions
4 large garlic cloves, sliced
5 medium carrots, cut into 2-inch pieces
2 cups chicken broth
Hot mashed potatoes
Chopped fresh thyme, optional

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.

Nutrition Facts : Calories 284 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 516mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

BRAISED PORK CHOPS



Braised Pork Chops image

This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Sprigs fresh parsley, for garnish

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.

HERB-RUBBED PORK CHOPS



Herb-Rubbed Pork Chops image

When company's coming and time is short, Sharon Denton in Mount Airy, Maryland relies on this surefire recipe. "It's healthy, economical and so easy to fix. I just love it," she says. But the best recommendation of all? "I've never served these chops without being asked for the recipe!" TASTY TIP: Sharon likes to serve her tasty pork chops with onion-flavored rice, green beans and marinated tomatoes for a fast, fresh and delicious summer spread!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon dried parsley flakes
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1-1/2 teaspoons olive oil, divided
1/4 cup reduced-sodium chicken broth
2 tablespoons sherry or additional reduced-sodium chicken broth

Steps:

  • In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.

Nutrition Facts : Calories 221 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 282mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

HERB-BRINED PORK CHOPS



Herb-brined pork chops image

Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main

Provided by Richard Corrigan

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 8

6 pork chops
140g demerara sugar
200g sea salt
1 tbsp pink peppercorns
1 tbsp juniper berries
1 tbsp coriander seeds
2 bay leaves
2 thyme sprigs

Steps:

  • Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
  • Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium

GRILLED PORK CHOPS WITH FRESH HERBS



Grilled Pork Chops with Fresh Herbs image

A great tasting, easy way to cook pork chops on the grill! You can use about any cut of chop with the same great results.

Provided by Emily_Nowlan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, or more to taste
4 tablespoons soy sauce
4 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coriander seeds, ground
1 clove garlic, minced
1 lemon, zested
4 (6 ounce) bone-in pork chops (1 inch thick)

Steps:

  • Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
  • Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.2 g, Cholesterol 49 mg, Fat 20 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 4 g, Sodium 946.6 mg, Sugar 0.7 g

BRAISED HERB PORK CHOPS



Braised Herb Pork Chops image

From Taste of Home: This herb-packed entrée is great for entertaining because it goes together quickly and bakes for 2 hours. I changed the recipe slightly, replacing half of the broth with wine. These are fall-apart tender, one dish deliciousness.

Provided by Larawithoutau

Categories     One Dish Meal

Time 2h

Yield 7 Pork Chops, 7 serving(s)

Number Of Ingredients 15

2 teaspoons paprika
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
7 pork loin chops with bone (1/2 inch thick)
2 tablespoons vegetable oil
2 cups thinly sliced onions
4 large garlic cloves, minced
5 medium carrots, peeled and cut into 2-inch pieces
1 cup chicken broth
1 cup dry white wine (such as Pinot Grigio)
hot mashed potatoes (optional)

Steps:

  • Combine the first seven ingredients; rub over both sides of pork chops. In a large cast iron pan, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, sauté onions and garlic for 2 minutes. Add carrots and broth & wine. Bring to a boil; reduce heat.
  • Return chops to pan. Cover and bake at 325° for 1-1/2 to 2 hours or until meat and vegetables are tender. Thicken pan juices for gravy if desired. Serve with mashed potatoes, if desired.

Nutrition Facts : Calories 254.9, Fat 10.3, SaturatedFat 2.6, Cholesterol 59, Sodium 380.4, Carbohydrate 11, Fiber 2.5, Sugar 4.5, Protein 23.2

BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY



Braised Pork Chops With Onions and Rosemary image

This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.

Provided by luvmybge

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin chops, cut 1 inch thick
3/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 medium onions, peeled and thinly sliced
3/4 cup dry white vermouth or 3/4 cup white wine (or broth)
3/4 cup water
2 sprigs fresh rosemary (4-inch) or 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 350°.
  • Dredge chops by shaking in a paper bag with flour, salt, and pepper.
  • Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
  • Remove from heat.
  • Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
  • Put chops back in pan and pan back on heat source and lay onion slices over chops.
  • Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
  • Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
  • Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

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