Braised Skillet Pork Chops Food

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED PORK CHOPS

Steps:

• In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
• Add water and remaining ingredients.
• Cover and simmer for about 20-30 minutes until pork chops are tender.

SIMPLE BRAISED PORK CHOPS

Steps:

• Sprinkle the pork generously with salt and pepper on both sides.

BRAISED PORK CHOPS

Steps:

• Preheat oven to 325-degrees F.
• Seaon the pork chops with salt and pepper, dip them in flour and shake off excess flour.
• Melt the butter and oil in a heavy frying pan over medium heat.
• Add chops and saute for 2-3 minutes per side until golden.
• Transfer chops to a 9 x 13- inch baking dish or other baking dish that is large enough to hold chops in one layer.
• After browning chops, discard all but 2 tablespoons of the fat and cook the sliced onions and garlic in the pan until they color lightly.
• Remove pan from heat and add the vinegar to pan.
• Pour drippings and onions over chops.
• Crumble in the bay leaf over all and heat on top of the stove until casserole bubbles.
• Cover tightly with lid or tin foil and place in oven.
• After 10 minutes, baste chops with juices.
• After another ten minutes turn chops over.
• Cook for a total of 30 minutes before removing from oven.
• Tip baking dish and skim fat from pan and discard.
• Place casserole on top of stove and add cream to pan.
• Bring to a boil over high heat and simmer until reduced by half.
• Remove from heat.
• Stir in the mustard and lemon juice.
• Sprinkle with chives and/or parsley (if using).

BRAISED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

TUSCAN BRAISED PORK CHOPS

Steps:

• Wipe the chops with a damp paper towel and dry them.
• Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
• Remove the chops and set aside.
• Add the vegetables and the remaining 1/4 cup of oil to the pan.
• Caramelize the vegetables at medium heat (this is the sofrito).
• Return the chops to the pan and spoon some of the sofrito over them.
• Add the seasonings and wine.
• Cover and simmer on low heat for 30 minutes.
• Add a little water from time to time to prevent the pan from boiling dry.
• Add the tomato sauce.
• Cook covered 10 more minutes.
• Remove the chops and strain the sauce.
• Drizzle some sauce over the chops.
• Dress pasta of your choice with the remaining sauce.

EASY BRAISED PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in medium hot skillet.
• Brown chops for 2-3 minutes per side.
• Remove chops from pan.
• Sauté onions and garlic in pan 2 minutes, until soft.
• Reduce heat to low, and return chops to pan.
• Spread the onions over the chops, cover and braise for 45 minutes.