Skillet Braised Pork Chops

Skillet Braised Pork Chops is a main course that serves 4. One portion of this dish contains approximately 36g of protein, 26g of fat, and a total of 450 calories. For $1.85 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by From Valeries Kitchen. This recipe is liked by 103 foodies and cooks. A mixture of balsamic vinegar, worcestershire sauce, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. If you like this recipe, take a look at these similar recipes: Braised Pork Chops, Braised Pork Chops, and Braised Pork Chops.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 70 minutes

 

Ingredients:

2 tablespoons balsamic vinegar

4 bone-in pork chops

1 cup chicken broth

1 tablespoon Dijon mustard

2 teaspoons chopped, fresh thyme

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

3 tablespoons light-brown sugar

3 tablespoons olive oil, divided ( or as needed)

1 cup diced onions

1 tablespoon Worcestershire sauce

Equipment:

frying pan

baking pan

aluminum foil

oven

Cooking instruction summary:

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan tightly, reduce heat, and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.If you prefer to use the oven, cover the skillet (ovenproof) or transfer to a baking pan and cover tightly with foil. Braise the pork chops at 325 degrees for about 45 to 55 minutes, until tenderAdapted from About.com

 

Step by step:


1. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme.

2. Transfer browned chops to a plate and set aside.

3. Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic.

4. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute.

5. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan tightly, reduce heat, and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.If you prefer to use the oven, cover the skillet (ovenproof) or transfer to a baking pan and cover tightly with foil. Braise the pork chops at 325 degrees for about 45 to 55 minutes, until tender

6. Adapted from About.com


Nutrition Information:

Quickview
450k Calories
36g Protein
26g Total Fat
15g Carbs
18% Health Score
Limit These
Calories
450k
23%

Fat
26g
40%

  Saturated Fat
6g
41%

Carbohydrates
15g
5%

  Sugar
12g
13%

Cholesterol
116mg
39%

Sodium
592mg
26%

Get Enough Of These
Protein
36g
72%

Selenium
59µg
84%

Vitamin B6
1mg
63%

Vitamin B3
11mg
58%

Vitamin B1
0.86mg
57%

Phosphorus
385mg
39%

Potassium
759mg
22%

Zinc
3mg
21%

Vitamin B2
0.35mg
21%

Vitamin B12
0.92µg
15%

Magnesium
53mg
13%

Vitamin B5
1mg
13%

Vitamin C
9mg
12%

Vitamin E
1mg
12%

Iron
1mg
11%

Copper
0.17mg
8%

Manganese
0.17mg
8%

Calcium
68mg
7%

Vitamin K
6µg
6%

Vitamin D
0.85µg
6%

Fiber
0.98g
4%

Folate
8µg
2%

Vitamin A
65IU
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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