Braised Pork Chops with Onions and Rosemary
Infuse your dinner table with the rich, comforting flavors of Braised Pork Chops with Onions and Rosemary, a dish that’s as elegant as it is satisfying. Perfectly seared bone-in pork chops are gently simmered in a fragrant medley of tender caramelized onions, fresh rosemary, garlic, and a luscious blend of dry white wine and chicken broth. This one-pan recipe not only delivers melt-in-your-mouth results but also creates a deeply flavorful sauce enriched with a touch of butter for the perfect finishing touch. Ready in under an hour with minimal prep, it’s an impressive yet approachable meal that’s ideal for weeknight dinners or special occasions. Serve these savory pork chops with creamy mashed potatoes or crusty bread to soak up every spoonful of the delectable sauce. Classic comfort food done right!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Yellow onions
- 3 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 1 cup Chicken broth
- 1 cup Dry white wine
- 2 tablespoons Unsalted butter
Instructions
Pat the pork chops dry with paper towels, then season both sides with salt and black pepper.
Peel and thinly slice the onions. Mince the garlic cloves.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the pork chops for 3-4 minutes per side until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onions. Cook for 8-10 minutes, stirring occasionally, until softened and caramelized.
Add the minced garlic and rosemary sprigs to the skillet. Cook for 1-2 minutes until fragrant.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and stir to combine. Bring the liquid to a gentle simmer.
Return the pork chops to the skillet, nestling them into the onions and broth.
Cover the skillet with a lid, reduce the heat to low, and braise for 25-30 minutes, turning the pork chops halfway through cooking.
After braising, remove the lid and stir in the unsalted butter to enrich the sauce.
Taste and adjust the seasoning if necessary.
Serve the pork chops topped with the onions and sauce, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 15.6 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3398 mg | 72% | |
*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.
