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.
More Meaty Main Dish Recipes
I do not have broth of any kind, would water work as well?
I think the result would be lacking in flavor without the broth.
Hi Valerie, I bought 3 pork chops from the butcher that were a little thicker than your average chop. I made the dish according to the recipe. I put the chops in the oven at 320 degrees for 50 minutes. The sauce was delicious, especially over the brown rice that I cooked. However, the pork chops were tough and dry, not moist at all. The meat did not fall away from the bone either. Did I over cook or under cook the chops? What would you suggest for a second go of it? I seared each side in the beginning for about 4 minutes in the beginning. Thanks
Hi Karen. Thicker chops can be a bit tougher and might need additional liquid and cook time in order to get tender. For this recipe I prefer the thinner cut.
My friend shared the braised pork chop recipe, needless to say, it was the best tasting pork chop recipe I have ever cooked. Your ingredients are easy to find, I am not running from store to store to find specialty products, the recipes are simple and come out incredible. Thank you for your wonderful recipes.
Hi Valerie! I don’t usually leave comments on recipes, but I must give credit where credit is due on this one. My entire family devoured these pork chops! Sooo incredibly delicious!! Thank you for sharing. This will most definitely be a repeat meal in our home. ?
I’m so glad you took the time to leave a comment, Amanda. I’m happy your family loves the chops!
Hi Valerie, this sounds amazing. If I wanted to add sauerkraut and apples, how much additional braising liquid would you suggest. I have 5 bone in center loin chops. Also can this be prepared in a Crock Pot and for how long.
Thank you
Sharon
Hi Sharon. I’m afraid without recipe testing I can’t be sure on either of these questions. I do think it would be delicious with sauerkraut and apples but the amount of liquid will depend on the amount of ingredients but basically I’d say to add enough liquid so the ingredients are at least half way immersed.
Can you use regular mustard in place of the Dijon? Forgot that when I went shopping and with the freezing rain coming down don’t want to go out again.
Hi Cheryl, I had to use yellow mustard too and we all loved it! I hope you’ve given it a try by now. I doubt you’ll be disappointed. I will try Dijon next time.
This was AMAZING! My husband and I agreed it easily has joined the top 10 recipes I make. It was so simple, used pantry staples and tasted better than any pork chop either of us has had…including my MIL’s famous braised chops. I’m so glad I found your blog while searching for braised pork chops. I can’t wait to try more!!
I’m so glad you found my blog too, Nita! Thanks so much for the feedback on the chops 🙂
This was delicious – three of us gave it a thumbs up and will make it again. I had some thick boneless pork loin chops on hand & wanted to try something new. Followed the recipe exactly up until the last; simmered to perfection for less than 30 min over the lowest heat my glass cooktop provides. Served it with pan roasted potato and carrots. Yum.
First time visit to your website – its nicely done and I love how easy it was to find the PRINT button! Have downloaded a few other recipes to try. I am wondering if our email addresses are shared with any other entity(s)? Thanks for the share!
Hi, Lynne.
So glad to hear you loved the chops. Your email address will NOT be shared anywhere when you leave a comment here. The same goes for subscribing to my email list. No worries there.
I wanted to try something new.
It was an easy recipe and it smelt fantastic
While cooking.
I’m going to use it again.
Pork chops took quite a bit longer to cook and were not very flavorful considering all of liquid used in the cooking of it.
So sorry it didn’t work out for you, Leslie.
Hi this recipe sounds truly amazing but I do not have chicken broth on hand. I have beef broth, would that work? And also I only have thin sliced top loin boneless pork chops, would this recipe still work with that combo?
I think the beef broth will be just fine. I haven’t tried it with boneless chops but please let me know how it works out for you if you do try it.
I found this recipe last minute while I was grabbing dinner stuff. What I loved was that I had everything to make it and had already decided on pork chops for dinner. 5 STARS to you! It was easy and my family asked why we hadn’t been making them all along. I served them with brown rice, a veggie medley and garlic knot rolls. It will be added to my go to recipes.
Very happy to hear it worked out so well for you, Andi. Thanks so much for your comment!
Do you think bonless sirloin chops would be ok to use instead of bone-in? Bonless is on sale, but I am leaning towards bone-in because that’s what your recipe calls for. Just wondering if there would be much of a difference. Let me know your thoughts.
Thanks,
Becky