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:
covered percent of daily need
