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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I’m sorry, but after trying this recipe several times I just cannot get behind it. The first time I tried it, I left it on the smallest burner on the lowest setting and checked it after 40 minutes, a little bit earlier than suggested. The internal temperature of the pork was 230 degrees. It was dry, rough, and I threw it out it was so innedible. The next time, again, left it on the smallest burner on the lowest setting and it reached temperature after 15 minutes, which was not enough time at all to absorb any of the sauce. I’m not trying this again.
Sorry to hear it didn’t work out for you, Connor.
It may not have worked right as you used the “smallest burner”. Using the largest burner will allow the burner to properly heat the entire surface of the skillet evenly. Also, look for pork blade steaks – they are my favorite. They have more fat than generic pork chops and as we all know, fat = flavor! Because of that, they are more forgiving. Good luck!
I was so disappointed. The chops were so tough. The braising time seems too long but so many people seem to have success.
I can’t be sure what went wrong but I’m so sorry you had trouble with the recipe, Lorraine.
I have used this recipe numerous times. I did find that lower quality chops ended up still tough. Higher quality chops or pork blade steaks end up nice and tender, full of flavor! I hope you’ll try it again!
I made these for dinner tonight. I was looking for something I could use up my BBQ sauce I had left over from BBQ ribs and thought the tastes would go well together.
I followed your recipe but the last 15 min, I spread the BBQ sauce over the top….yum!
Thanks!
This is a solid method in cooking that can be applied to other proteins as well. Try deglazing with some dry white wine for an extra level of flavor. Bold flavors like balsamic and mustard based sauces can be overwhelming for some….I however love them, especially with pork and poultry.
Love love love this receipe!!!
It’s perfect! My pork chops have never been better?
Amazingly good! I was looking for a braised pork chop recipe online and stumbled upon From Valerie’s Kitchen. Simple ingredients made a delicious sauce. The pirk chops were moist and delicious. I will make this again. Thank you, Valerie!
Made this for dinner tonight and it was very good. The chops were tender and the ‘sauce’ was amazing. I uncovered the skillet for the last 10 minutes to reduce the liquid and was left with wonderful bits of onion and garlic. This will be going into the rotation for sure.
Thanks for the great recipe.
Happy New Year!
Braising pork chops is the way to go. After years of chewy, dry pork chops I invested in a cast iron skillet which allow for searing on the stove and then finishing in the oven, exactly the way you outline in this recipe. Works every time. Nice pictures and detailed recipe instructions, very helpful.
Fabulous recipe and a nice change from our normal chop. I have made this several times snd it is also company worthy. Serve with garlic mashed potatoes and sautéed green beans. Easy peasy! Thank you for the lovely recipe.
This recipe was not good. I should’ve know. Better. Pork is best marinated. The sauce was not good. I think it all went wrong with the balsamic and mustard
Sorry it didn’t work out for you, Gina. We love the flavors of balsamic and Dijon so it’s a winner for us.
Sorry Valerie….meant to give it 4 not 5 stars, but getting there with help.
To begin with let it be said that I do NOT like pork chops (they taste far to porky, duh). So I’m always looking for a recipe to make the palatable by masking their “porkiness ” (new word?). This is a good starting point, but too sweet and not savory enough. So the second time I made the following adjustments: 2 TB brown sugar, 2 TB dijon, 1 TB Worcester, 1 TB balsamic, 1 TB soy sauce. Result, much richer, better balance btwn sweet and salty, more flavorful. Mission accomplished: “porkiness” masked!