Flavorful Braised Pork Chops Recipes

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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

FLAVORFUL BRAISED PORK CHOPS



Flavorful Braised Pork Chops image

"I'm always looking for recipes that are low-calorie and sugar- and salt-free to fix for my husband-he's diabetic and prone to high blood pressure," writes Shirley Antaya of Arab, Alabama, who shared the recipe for these tender chops.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops (6 ounces each)
1 teaspoon olive oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth

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.

Nutrition Facts : Calories 180 calories, Fat 9g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 83mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

DIJON BRAISED PORK CHOPS



Dijon Braised Pork Chops image

Cook up flavorful braised pork chops in GREY POUPON Dijon mustard and beef broth. You'll love these tender and juicy Dijon Braised Pork Chops.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 6

4 boneless pork chops (1 lb.), 1/2 inch thick
2 Tbsp. flour
1 Tbsp. oil
2 cups sliced onions
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Coat both sides of chops with flour. Heat oil in large skillet on medium-high heat. Add chops; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chops from skillet; drain.
  • Add onions to skillet; cook and stir 2 to 3 min. or until crisp-tender. Stir in broth and mustard.
  • Return chops to skillet. Bring sauce to boil; cover. Simmer on low heat 25 to 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 21 g

BONE-IN RIBEYE PORK CHOPS BRAISED, GLAZED AND FLAVORFUL



Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful image

This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I've been making chops this way for years and haven't found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.

Provided by Peter Steriti

Categories     Pork

Time 1h30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 5

4 one inch thick pork rib eye
tuscany seasoning
14 1/2 ounces low sodium chicken broth
3/4 cup red wine (or dry white)
olive oil, as needed

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.

Nutrition Facts : Calories 53.9, Fat 0.6, SaturatedFat 0.2, Sodium 32.6, Carbohydrate 2.4, Sugar 0.4, Protein 2.1

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



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.

FLAVORFUL PORK CHOPS



Flavorful Pork Chops image

These savory and fork tender pork chops smothered in scrumptious sauce are lip-lickin good! -Patti Leonard, Valrico, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 tablespoons honey
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 429 calories, Fat 22g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 796mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 0 fiber), Protein 36g protein.

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

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

FLAVORFUL BREADED PORK CHOPS



Flavorful Breaded Pork Chops image

A bread crumb coating gives a nice golden look to these tender chops. Parmesan and hot pepper sauce add just the right spark of flavor to tempt taste buds.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
4 egg whites
1/2 teaspoon Worcestershire sauce
1/2 teaspoon balsamic vinegar
1/8 teaspoon hot pepper sauce
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon paprika
6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
Refrigerated butter-flavored spray

Steps:

  • Place flour in a shallow dish. In another shallow dish, beat the egg whites, Worcestershire sauce, vinegar and hot pepper sauce. In a third dish, combine the bread crumbs, Parmesan cheese, thyme, salt and paprika. Coat pork chops with flour. Dip into egg mixture, then coat with crumb mixture. Place on a plate; cover and refrigerate for 1 hour., Place chops in a 13-in. x 9-in. baking dish coated with cooking spray; spritz chops with butter-flavored spray. Bake, uncovered, at 350° for 25-28 minutes or until juices run clear.

Nutrition Facts : Calories 250 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

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