Tender Skillet Braised Pork Chops Recipe

Delicious and tender skillet braised pork chops recipe

These pork chops are hands down the best pork chops I have ever tasted. Packed full of earthy flavor, and fall-apart tender! If only I could go back in time and teach my mother how to cook these. I remember my dad, as kind of a man as he was, gently telling my mother, “honey, you don’t need to make pork chops any more”. I can still remember the shoe leather texture and the bites that would never go down.

Kitchen tools needed for this braised pork chops recipe

• Skillet with lid (foil will work if you don’t have a top)

• Kitchen knife to chop onion

• Measuring spoons optional

One Skillet braised Pork chops recipe ingredients

• 2 tablespoons olive oil

• 2 tablespoons butter

• 4 bone-in pork chops

• 1 tablespoon kosher salt

• 1 tablespoon dried thyme

• 3 tablespoons paprika

• 3 tablespoons brown sugar

• 1/2 cup diced onions

• 1 1/2 cups chicken broth

• 2 tablespoons malt vinegar

Braised pork chops cooking instructions

Make the pork chops rub:



Mix the Pork Chops Seasonings.

1. Mix: 1 part kosher salt, 1 part paprika, 1 part granulated garlic, 1 part brown sugar, 1 part rosemary.

2. Use this mixture to season the chops, as well as add to the braising liquid later.

Brown the pork chops



Brown the Pork Chops.

3. Coat the chops on both sides with the dry rub, rubbing and pressing the mixture into the surface of the chops.

4. Heat the olive oil and butter in a large heavy skillet over medium-high heat until the butter is melted.

   

   Pan Seared Pork Chops.

5. Put the chops in the skillet and cook for 2 minutes each side. Once browned, remove the chops and set aside for a few minutes while you make the braising liquid.

Make the braising liquid



Make Braising Liquid.

6. In the same skillet, still on medium-high heat, put the diced onion in, cook for 1 minute, then add the chicken broth, vinegar, and 2 tablespoons of the dry rub.

Braise the chops



Cover with Aluminum Foil.

7. Put the chops back into the pan with the liquid, turn heat to low simmer, cover the skillet with a tight-fitting top or foil sealed well.

8. Cook for one hour on a low simmer.

   

   Allow Pork Chops to Caramelize. Brown Both Sides.

9. Enjoy this pork chops recipe over a starch like brown rice. The braising liquid can be spooned on the chops as-is, or can be easily turned into a gravy. If you let the pan simmer for a bit too long and the liquid has evaporated you can always finish this pork chops recipe topping it with something like a chimichurri sauce.

Types of Pork

Heritage Pig Breeds

Heritage pigs are a breed of pig that is not cross-bread with other breeds. These breeds include Berkshire, Red Wattle, and Duroc. These pigs have darker meat with richer flavor, juiciness, and marbling. The benefit to using these breeds of pig is there is no need to brine them or add marinades/sauces for tenderness since they come with so much flavor and juices naturally.

Non-Heritage Pig Breeds

Non-heritage pork refers to pork that comes from pig breeds that are not considered heritage breeds, meaning they are typically commercially bred pigs raised for rapid growth and lean meat production, often with less flavor and marbling. If cooking with this more common type of pork a brine is best.