Braised Pork Chops Recipes

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BRAISED PORK CHOPS



Braised Pork Chops image

Simple seasonings in this recipe let the wonderful natural flavor of braised pork chops really shine through. With homemade bread and a salad, this makes a delightful meal.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 pork chops (3/4 inch thick)
2 tablespoons vegetable oil
1 medium onion, sliced
3/4 cup sliced celery
1 garlic clove, minced
1 can (13-3/4 ounces) beef broth
1 teaspoon dried thyme
1 bay leaf

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.

Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 679mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

BRAISED PORK CHOPS



Braised Pork Chops 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!

Provided by Kim D.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

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, Fat 38.2, SaturatedFat 10.4, Cholesterol 170.8, Sodium 206.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 52.1

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.

BRAISED PORK CHOPS WITH SAGE



Braised Pork Chops with Sage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup sugar
Kosher salt
4 bone-in pork rib chops (8 ounces each), excess fat trimmed
1/4 cup all-purpose flour
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3 large sprigs sage
3 cloves garlic, smashed
1 lemon, sliced into 6 rounds and halved crosswise
4 whole pickled pepperoncini, drained
1 1/2 cups grape tomatoes
1 cup low-sodium chicken broth
2 cups prepared couscous, for serving
1 tablespoon chopped fresh parsley

Steps:

  • Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
  • Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
  • Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

This is a quick and easy recipe that results in tender and flavorful pork chops.

Provided by BARNETTCB

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 1/2-inch thick
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons brown sugar
2 tablespoons finely chopped fresh rosemary

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.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 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.

VINEGAR-BRAISED PORK SHOULDER CHOPS



Vinegar-Braised Pork Shoulder Chops image

Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 7

2 tablespoons vegetable oil
6 bone-in pork shoulder chops (3/4-inch thick; about 3 pounds total)
Coarse salt and ground pepper
1 cup rice or cider vinegar
2 tablespoons sugar
6 garlic cloves, smashed and peeled
1/4 cup chopped fresh parsley, for serving

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.

Nutrition Facts : Calories 329 g, Fat 17 g, Protein 33 g

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY



Braised Pork Chops With Tomatoes, Anchovies and Rosemary image

This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

2 1 1/2-inch-thick bone-in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, more for seasoning pork
1/2 teaspoon freshly ground black pepper, more for seasoning pork
2 tablespoons extra virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
6 anchovy fillets
Polenta, noodles or rice, for serving (optional)

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.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams

EASY BRAISED PORK CHOPS



Easy Braised Pork Chops image

This recipe creates very juicy tender pork chops, and caramelized onions. I serve the onions over mashed potatoes.

Provided by Karen Parnell

Categories     Pork

Time 57m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops, 3/4 to 1 inch thick
2 teaspoons olive oil
2 -3 onions, sliced into rings
1 teaspoon chopped garlic
salt
pepper

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.

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

The sweet and slightly bitter flavor of dark beer makes for a rich, full-flavored sauce for this pork chop dinner. Served with a delicious braise of cabbage, bacon and beans this is a great way to enjoy a hearty and comforting weeknight dinner.

Provided by Young Sun Huh

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 slices bacon, diced
1 small onion, diced
2 to 3 large sprigs thyme, plus 1 tablespoon chopped leaves
1 15-ounce can cannellini beans, drained and rinsed
1 1/4 cups low-sodium chicken broth
1/2 head Napa cabbage, roughly chopped
Kosher salt and freshly ground pepper
2 pinches of red pepper flakes
4 boneless pork chops (1/2 inch thick; 1 to 1 1/2 pounds total)
2 tablespoons all-purpose flour
1 12-ounce bottle medium-dark beer
1 tablespoon unsalted butter

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.

ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY



One-Pan Cider-Braised Pork Chops Recipe by Tasty image

Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 17

4 cups water
2 dried bay leaves
4 cloves garlic, crushed
1 tablespoon black peppercorn
⅓ cup sea salt
4 cups ice
2 bone-in pork chops, about 1-inch (2 -cm) thick
sea salt, to taste
pepper, to taste
1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
2 shallots, diced
3 cups turnip, diced
1 tablespoon dijon mustard
1 tablespoon fresh sage, chopped
2 cups apple cider
1 cup reduced sodium chicken stock
1 bunch collard green, stemmed and toughly chopped

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!

Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams

BRAISED PORK CHOPS



Braised Pork Chops image

Provided by Jonathan Reynolds

Categories     dinner, main course

Time P1DT40m

Yield 4 servings

Number Of Ingredients 3

4 rib pork chops, 1 1/2 inches thick
Brine or hot-pepper liquid (recipes follow)
3 tablespoons olive oil

Steps:

  • Soak the chops in brine or inject with hot-pepper liquid 1 to 24 hours before cooking. (To inject chops, fill the syringe with liquid, insert about 2 inches into the side of each chop and inject.)
  • Remove the chops from the brine and dry with paper towels.
  • Heat the oil in a Dutch oven or deep skillet over medium-high heat. Add the chops and sear until browned, about 1 minute per side. Reduce the heat to medium and add water to a depth of about 1/4 inch. Cover the pan and cook 7 minutes, adjusting the heat so the water simmers steadily, adding water as needed.
  • Turn the chops and cook until they reach an internal temperature of 145 to160 degrees, 5 to 7 minutes. Remove from the pan, cover and let stand 5 minutes.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 0 grams, TransFat 0 grams

BRAISED PORK CHOPS WITH PEPPERS



Braised Pork Chops with Peppers image

Categories     Microwave     Sauté     Quick & Easy     Pork Chop     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 teaspoon unsalted butter
two 3/4-inch-thick rib pork chops
1/3 cup chicken broth
2 tablespoons plus 1 teaspoon balsamic vinegar
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped green bell pepper
1 teaspoon cornstarch dissolved in 2 tablespoons water

Steps:

  • In a non-stick skillet heat the butter over moderately high heat until the foam subsides and in it brown the pork chops, patted dry and seasoned with salt and black pepper. Add the broth and the vinegar, bring the liquid to a boil, and transfer the mixture to a microwave-safe baking dish just large enough to hold the chops in one layer. Sprinkle the chops with the bell peppers and microwave the mixture, covered with microwave-safe plastic wrap, at medium power (50%) for 6 minutes. Stir the cornstarch mixture into the cooking juices and microwave the mixture, covered, at high power (100%) for 1 minute.

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BRAISED PORK CHOPS WITH COUNTRY GRAVY - GRUMPY'S HONEYBUNCH
2008-11-13 Place reserved flour mixture in a small bowl. Gradually add ¾ cup milk, stirring with a whisk until blended. Melt butter in large skillet over medium-high heat. Add pork; cook 5 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low and cook 30 minutes, stirring occasionally. Turn pork.
From grumpyshoneybunch.com


TOMATO BRAISED PORK CHOPS BEST RECIPES
Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F. Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.
From findrecipes.info


BRAISED PORK CHOPS WITH LEEKS & CARROTS - JO'S KITCHEN LARDER
2017-09-12 Bring to boil. Add pork chops, reduce the heat and simmer covered for approx. 40min. (turning the meat over half way through). Add peeled and chopped carrots (medium dice or half moons will be fine) and cook for another 30-40 min (covered) until pork chops are tender. Feel free to add a splash of water or more stock if needed.
From joskitchenlarder.com


BRAISED PORK CHOPS RECIPE IN MILK DIJON MUSTARD SAUCE
Instructions. Preheat oven to 400° F (205°C). Wash and pat dry pork chops. Season both sides of pork chops with ground cumin, paprika, salt and pepper. In a large oven proof skillet, melt 1 tablespoon of butter on medium high heat. Sear both sides of the pork chops until golden brown, about 2-3 minutes per side.
From whiteonricecouple.com


BRAISED PORK BELLY RECIPE- HOW TO MAKE IT MELT-IN-THE-MOUTH
2020-06-15 Add the soy sauce, ginger, scallion, wine, star anise, and more blanching liquid enough to submerge all the pork pieces. Bring it to boil over medium heat. Once it is boiling, reduce the heat to a bare simmer. Braise the pork with the lid on for 1 1/2 hours or until the meat is soft and tender.
From tasteasianfood.com


HERB BRAISED PORK CHOPS WITH CREAMY ONION GRAVY
2016-01-17 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.
From bakeatmidnite.com


BRAISED PORK CHOPS - RACHAEL RAY'S NON PROFIT ORGANIZATION, YUM-O!
Place a large, heavy-bottomed pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. While the EVOO is heating up, season both sides of the pork chops with salt and pepper. Add the chops to the pot and brown on all sides. Remove the chops and reserve, loosely covered with foil. Add the potatoes to the pan and cook ...
From yum-o.org


BALSAMIC QUICK-BRAISED PORK CHOPS | WILLIAMS SONOMA
2020-11-02 Directions: Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate. In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the ...
From williams-sonoma.com


COCONUT BRAISED CALLALOO
Continue to sweat for two minutes, then add the callaloo. Season with salt and pepper, and cook for an additional two minutes. Add the coconut milk and stock, then bring up to a gentle boil. Reduce down to a simmer and allow to slowly braise for 20 to 30 minutes. Serve with roasted cod, chicken, or pork chops.
From more.ctv.ca


BRAISED PORK CHOPS – A LOVELACE CAFE COPYCAT RECIPE
2022-05-17 Heat the oil in a large electric skillet over medium-high heat. Sprinkle the chops with salt and pepper and brown both sides in the skillet. Mix the water, mustard, vinegar, brown sugar, Worcestershire and garlic salt. Pour over browned pork chops. Cover and reduce heat to …
From cookingwithcarlee.com


OVEN-BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED …
Preheat oven to 425 degrees. Put the cherries and wine in a bowl, and let the cherries soak 10 minutes to soften. Season the pork chops with ½ teaspoon of the salt. Heat a large skillet over medium-high heat, and add the olive oil. When the oil is hot, add the chops and brown on both sides, about 2 minutes per side. Add the garlic.
From lidiasitaly.com


TOMATO BRAISED SICILIAN PORK CHOPS - CHEF DENNIS
2021-09-24 Transfer the pork chops to a tray while you start the tomato sauce. Add the chopped onions and garlic to the large ovenproof skillet over medium heat and saute for 1 minute or until fragrant. *add more olive oil if needed. Add the hand-crushed tomatoes and half the basil to the pan and bring the sauce to a light boil.
From askchefdennis.com


BRAISED PORK CHOPS RECIPE | MYRECIPES
Sprinkle chops with salt and pepper; dredge in flour. Sauté chops in oil in a heavy skillet over medium heat 4 minutes on each side or until golden brown. Add water; cover and cook over low heat 45 minutes or until chops are tender. Remove chops to a warm serving platter, and garnish with parsley sprigs, if desired.
From myrecipes.com


BRAISED PORK CHOP RECIPES | ALLRECIPES
895. Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish. By Stephanie Knewasser.
From allrecipes.com


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