Braised Pork Chops

Transform your weeknight dinner into a comforting feast with these tender and flavorful braised pork chops. Slow-cooked to perfection in a rich and aromatic sauce of chicken broth, dry white wine, and fragrant spices like thyme and bay leaf, these chops become irresistibly juicy and infused with savory depth. A touch of golden caramelized onions and garlic adds sweetness, while a final flourish of parsley brings fresh, herbaceous notes. Perfectly thickened with a simple flour slurry, the sauce is ideal for drizzling over mashed potatoes, rice, or crusty bread. With just 15 minutes of prep, this one-pot wonder is an easy yet elegant option for family dinners or casual entertaining.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces pork chops
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large, sliced yellow onion
• 3 minced garlic cloves
• 2 cups low-sodium chicken broth
• 0.5 cups dry white wine
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 2 tablespoons, chopped (optional) fresh parsley

Directions

Step 1

Pat dry the pork chops with a paper towel. Season both sides with the salt and black pepper.

Step 2

Heat olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes on each side, until golden brown. Remove chops and set aside.

Step 3

In the same pan, lower the heat to medium and add the sliced onion. Cook for about 5 minutes, stirring occasionally, until softened and golden. Add the minced garlic and cook for 1 more minute until fragrant.

Step 4

Deglaze the pan by adding the white wine. Scrape up any browned bits at the bottom of the pan with a wooden spoon. Cook for 2 minutes to reduce the wine slightly.

Step 5

Add the chicken broth, dried thyme, and bay leaf to the pan. Stir to combine. Return the pork chops to the skillet, nestling them into the liquid.

Step 6

Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let the pork chops braise for 45 minutes, flipping them halfway through cooking.

Step 7

In a small bowl, whisk together the all-purpose flour with water to create a slurry. Remove the bay leaf from the pan, then stir the slurry into the braising liquid. Let the sauce thicken for 3-5 minutes.

Step 8

Taste the sauce and adjust seasoning with additional salt and pepper, if needed. Garnish with freshly chopped parsley before serving, if desired.

Step 9

Serve the braised pork chops with the sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	1253.8 grams (1253.8g)

Amount per serving	% Daily Value*
Calories	1559

Total Fat 109.10g	140%
Saturated Fat 32.40g	162%
Polyunsaturated Fat 2.70g
Cholesterol 300mg	100%
Sodium 2790mg	121%
Total Carbohydrate 9.90g	4%
Dietary Fiber 1.10g	4%
Total Sugars 3.10g
Protein 105.00g	210%

Vitamin D 0IU	0%
Calcium 117mg	9%
Iron 5mg	27%
Potassium 1593mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.1%

Protein: 29.1%

Carbs: 2.7%