Braising is the best method around to ensure your pork chops will be fork-tender and delicious. After a quick sear, these Skillet Braised Pork Chops are cooked low and slow in a balsamic pan sauce to create an incredibly savory meal.
More favorite pork recipes include Pork Tenderloin with Balsamic Glaze and Pork Loin Roast with Gravy.
Pork chops can be a tough bugger… literally. Without the correct cooking method, they can end up as tough as shoe leather. But with the proper technique, you can turn this inexpensive cut into a tender, flavorful, family-pleasing meal.
I attempted to eat these incredibly tasty chops with the manners my mama gave me – lady-like and with a knife and fork – but in the end I was compelled to pick the thing up and go after it until I had every last bit of meat off that bone.
Yeah, that happened. Sorry Mom.
Pork chops were on regular rotation on our dinner menu when I was a kid. My mom cooked them frequently and only one way – pan fried with mashed potatoes and creamy mushroom gravy. You know, the kind of gravy made with good old-fashioned Campbell’s Cream of Mushroom Soup. It was that recipe that was the inspiration behind my Crock-Pot Pork Sirloin Tip Roast recipe and I still love those pork chops dearly to this day.
But, I’ve branched out from my pork chop beginnings and I’m here today to share a great method and a delicious recipe that is a big departure from Mom’s 1970’s style chops.
How to Make Skillet Braised Pork Chops
First, we need some chops! I picked up this package of four bone-in pork loin chops for just a tad over $10.
- Grab a large, heavy skillet – I’m using a nice quality nonstick pan here. Add a couple of tablespoons vegetable oil and place it over high heat. You might need to add more oil if you’re not using a nonstick pan.
- Add the chops and cook them for several minutes until nicely browned on one side.
- As they cook, season both sides of the chops with some salt, fresh ground pepper, and fresh thyme. We aren’t concerned with cooking the chops through at this point, we just want to get a nice sear on them.
- Once browned, transfer the chops to a plate and set aside.
- Remove the chops from the pan, pour off any excess grease, and quickly wipe the pan down with a paper towel. This will help prevent the braising liquid from being too greasy. It’s not a required step but I recommend it.
- Add a little additional vegetable oil, if needed. Reduce the heat to medium and add some chopped onion and minced garlic to the pan and cook, stirring, until the onion is softened and the garlic is fragrant.
- To the cooked onion and garlic add some chicken broth, Dijon mustard, balsamic vinegar, a little brown sugar, and Worcestershire sauce.
- Cook and stir for about a minute until the sauce is combined.
- Add the browned chops back to the pan, nestling them down into that flavor-packed sauce.
- Increase the heat to high and bring the mixture to a boil, then reduce the heat to low, cover and simmer for at least 45 minutes to an hour, until fork-tender. This part can happen in the oven if you’d like. See the printable recipe below for the oven braising directions.
And that, my friends, is that. Plate them up, spooning some of the sauce and onions over the top, and serve them with your choice of sides.
Serving Suggestions
I feel like it’s almost required to serve Skillet Braised Pork Chops with potatoes of some sort and this time I went with my Lemon and Garlic Roasted Potatoes. Pork is absolutely delicious with Roasted Sweet Potatoes too! Those Bourbon Glazed Carrots up there are out-of-this-world-good.
For a great resource on this cut of meat, including a comparison of alternate cooking methods, be sure to check out The Food Lab’s Guide to Pan Seared Pork Chops on Serious Eats.
Now, go forth, and eat pork chops!
More Pork Recipes You’ll Love
- Southwestern Pork Tenderloin
- Juiciest Baked Pork Tenderloin
- Tender Baked Pork Chops
- BBQ Country Style Ribs
Skillet Braised Pork Chops
Ingredients
- 3 tablespoons olive oil, divided ( or as needed)
- 4 bone-in pork chops
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped, fresh thyme
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- 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 tender
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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These are the most tender chops I have ever made in my 45 years in the kitchen. Even with a new oven I’m trying to figure out I still got amazing results. Thank you for sharing.
I made gravy with the liquid. Very good!
My family just finished this dish. They are all wide eyed and are telling me it’s delicious. I added a small chopped apple which enhances the flavor. Thanks for this great recipe!
Followed the recipe and they were delicious! My wife and teenage daughters really enjoyed them. I could cut the chops with a fork.
The chops were not “fall off the bone” tender, but were moist and very tasty. The sauce has a lot of elements but it is more than worth the effort and makes a huge difference in the taste of the chop and any sides. I Used the stove-top version, I will probably try the oven version next time and there will definitely be a next time. Like the author, the best part was chewing on the bones.
Can these be made with boneless pork chops?
Hi Helen. I haven’t tried this method with boneless chops so I can’t say for sure how well it would work. I’m thinking they might need to braise even longer to get the same tender resut.
I have been looking for a stove top dish for pork chops that creates a melt in your mouth finish.
This recipe worked out Great. I served it with a side of rice and sauteed Spinach So good.
The flavor and tenderness of this recipe is phenomenal! We loved every bite! No need to use a knife, the pork chops fell apart off the bone. You’ll want to drink the broth, it’s that good! This is definitely a keeper. I’ve already printed two copies of this recipe to keep (the extra in case the original is ever lost). So delicious, I would leave one million stars if I could!
Fantastic! So glad you loved it, Lila. 🙂
I retrieved a petrified pork chop from bottom of the freezer. No way was I going to revive it, I thought. Wow! Was I wrong. It was great. Next time I’ll try it with a chop from this century. Thanks for the recipe.
Haha, can’t wait till you try it with a pork chop from this century. 🙂 Thanks so much for your comment, Craig.
I was in the mood for pork chops and wanted to try something different and this recipe was perfect! The sauce was tasty and complemented the pork chops perfectly. I baked mine in a Dutch oven for around 50 mins and basted the juice onto the chops every 10-15 mins and served them with buttered egg noodles and broccoli! I highly recommend this recipe 🙂
Delicious and oh so tender, I used a balsamic glaze so omitted the brown sugar and baked mine in a cast iron Dutch oven at 300 for 2 hours. They are amazing!! Sauce is incredible!!