Braised Pork Chops
Transform your weeknight dinner into a comforting feast with these tender and flavorful braised pork chops. Slow-cooked to perfection in a rich and aromatic sauce of chicken broth, dry white wine, and fragrant spices like thyme and bay leaf, these chops become irresistibly juicy and infused with savory depth. A touch of golden caramelized onions and garlic adds sweetness, while a final flourish of parsley brings fresh, herbaceous notes. Perfectly thickened with a simple flour slurry, the sauce is ideal for drizzling over mashed potatoes, rice, or crusty bread. With just 15 minutes of prep, this one-pot wonder is an easy yet elegant option for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, sliced yellow onion
- 3 minced garlic cloves
- 2 cups low-sodium chicken broth
- 0.5 cups dry white wine
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Pat dry the pork chops with a paper towel. Season both sides with the salt and black pepper.
Heat olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes on each side, until golden brown. Remove chops and set aside.
In the same pan, lower the heat to medium and add the sliced onion. Cook for about 5 minutes, stirring occasionally, until softened and golden. Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze the pan by adding the white wine. Scrape up any browned bits at the bottom of the pan with a wooden spoon. Cook for 2 minutes to reduce the wine slightly.
Add the chicken broth, dried thyme, and bay leaf to the pan. Stir to combine. Return the pork chops to the skillet, nestling them into the liquid.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let the pork chops braise for 45 minutes, flipping them halfway through cooking.
In a small bowl, whisk together the all-purpose flour with water to create a slurry. Remove the bay leaf from the pan, then stir the slurry into the braising liquid. Let the sauce thicken for 3-5 minutes.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed. Garnish with freshly chopped parsley before serving, if desired.
Serve the braised pork chops with the sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
