Best 5 Braised Herb Pork Chops Recipes

BRAISED PORK LOIN CHOPS

Steps:

• Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

BRAISED PORK CHOPS

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.

BRAISED PORK CHOPS

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 HERB PORK CHOPS

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.

BRAISED PORK CHOPS

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.