Hearty Braised Pork Chops

Delight your senses and impress your guests with these exquisite Braised Pork Chops, a true centerpiece for any special occasion or a comforting weekend meal. Mastering this simple yet sophisticated cooking technique will enable you to create the most succulent bone-in pork chops, perfectly complemented by vibrant lemon garlic potatoes. Forget dry, uninspired pork chops; this recipe promises a tender, flavorful experience that will become a staple in your culinary repertoire.

For those who appreciate the versatility of pork, you might also enjoy exploring other popular variations like Garlic Butter Mushroom Pork Chops or the incredibly tender Instant Pot Smothered Pork Chops, both fantastic options for boneless cuts.

Imagine tender, juicy pork chops, boasting a beautiful golden-brown sear, simmering alongside creamy red potatoes in a rich, aromatic sauce—all prepared in a single pot. This isn’t just a meal; it’s an experience designed for memorable dinners and cherished gatherings. Despite its gourmet appeal, this dish is surprisingly straightforward to prepare, requiring just about 40 minutes from start to finish. We’ll focus on bone-in pork chops for their superior flavor and moisture, and guide you through selecting and preparing the perfect cut. The potatoes, cooked to fork-tender perfection, are then tossed with bright lemon zest and pungent garlic, adding a zesty counterpoint to the savory pork. By allowing all the components to finish cooking together in the braising liquid, their individual flavors meld into a harmonious and deeply satisfying dish that will have everyone asking for seconds.

Understanding Braising: The Secret to Tender Pork Chops

Braising is a cooking method that transforms tougher cuts of meat into incredibly tender, flavorful masterpieces. It involves two main steps: first, searing the meat at high temperature to develop a rich, caramelized crust, and then slowly cooking it in a small amount of liquid in a covered pot over low heat. This slow, moist cooking process breaks down connective tissues in the meat, resulting in unparalleled tenderness and a wonderfully rich “natural gravy” created from the cooking liquid and pan drippings.

For pork chops, braising is particularly advantageous. Unlike grilling or pan-frying, which can easily dry out pork if not perfectly timed, braising ensures that the chops remain incredibly moist and flavorful. The bone-in aspect further enhances this, as the bone contributes marrow and flavor compounds to the braising liquid, creating a more robust and satisfying final dish.

Why Choose Bone-In Pork Chops?

For this braised pork chop recipe, the quality and cut of your meat make all the difference. Bone-in pork chops are highly recommended because the bone acts as a natural insulator, helping the meat cook more evenly and preventing it from drying out. Furthermore, the bone itself releases flavor and collagen into the cooking liquid, enriching the sauce and adding depth to the overall dish. When selecting your pork, don’t hesitate to speak with your local butcher.

A butcher can guide you towards the best cuts for braising. Often, a bone-in pork loin is an excellent choice. You can purchase a larger piece and ask your butcher to cut it into chops of your desired thickness, or even do it yourself at home. This often proves to be more economical than buying pre-cut chops and gives you greater control over the portion sizes. Developing a relationship with a trusted butcher is invaluable for home cooks who appreciate high-quality ingredients and expert advice.

For instance, a 4-pound bone-in pork loin can typically yield about 5 generous chops, perfect for feeding a family or having delicious leftovers.

The Perfect Pairing: Lemon Garlic Red Potatoes

While the braised pork chops are undoubtedly the star of this dish, the accompanying lemon garlic red potatoes are far more than just a side. They are an integral part of the meal, contributing bright, fresh flavors and a pleasing texture that beautifully complements the rich, savory pork. Red potatoes are an excellent choice for this recipe because they hold their shape well during cooking and have a creamy texture when tender. Tossing them in olive oil, fresh lemon zest, and minced garlic infuses them with an irresistible aroma and a tangy, aromatic flavor profile that cuts through the richness of the pork.

Cooking the potatoes in the same braiser as the pork during the final stages allows them to absorb some of the delicious braising liquid, further integrating the flavors and making for an incredibly cohesive meal. This simple yet effective side transforms the dish from merely good to truly spectacular, creating a complete and satisfying one-pot wonder.

Essential Ingredients for Braised Pork Chops

Crafting these succulent braised pork chops requires a thoughtful selection of fresh, quality ingredients. Here’s a detailed look at what you’ll need:

• Bone-in pork chops: Approximately 1 to 1.5 inches thick for optimal tenderness and flavor.
• Salt and pepper: Essential for seasoning the pork and enhancing its natural taste.
• Olive oil: For searing the chops and sautéing the aromatics.
• Sherry cooking wine: Adds a layer of complex, nutty sweetness to the braising liquid.
• Water: To create the perfect braising environment, keeping the chops moist and tender.
• Italian seasoning: A blend of dried herbs like oregano, basil, rosemary, and thyme, providing classic Mediterranean flavors.
• Mushrooms: Sliced white mushrooms absorb the pan juices and add an earthy umami depth.
• Unsalted butter: Used to sauté the mushrooms and enrich the sauce.
• Red potatoes: Scrubbed and quartered, these will become wonderfully tender and flavorful.
• Lemon zest: Provides a bright, fresh, and aromatic lift to the potatoes.
• Garlic cloves: Minced fresh garlic adds a pungent, savory kick to the potatoes.

Step-by-Step Guide: How to Make Braised Pork Chops

Follow these detailed instructions to achieve perfectly braised pork chops with lemon garlic potatoes:

• Begin by preparing your potatoes. Place scrubbed and quartered red potatoes in a pot, cover with water, and bring to a boil. Cook until they are fork-tender, then drain the water and set the potatoes aside, covered, to keep warm while you prepare the pork.
• Generously season both sides of your bone-in pork chops with salt and freshly ground black pepper. Don’t be shy with the seasoning!
• Heat 2 teaspoons of olive oil in a heavy-bottomed braiser or oven-safe skillet over medium-high heat. Ensure the pan is hot before adding the meat.
• Carefully place the seasoned pork chops into the hot braiser. Sear them for 4 to 5 minutes on each side until a deep golden-brown crust forms. This searing step is crucial for flavor development.
• Once seared, transfer the pork chops to a plate and cover them loosely with aluminum foil to keep them warm and allow the juices to redistribute.
• Pour ½ cup of sherry cooking wine into the hot braiser. Immediately scrape up all the flavorful brown bits (fond) stuck to the bottom of the pan with a wooden spoon or spatula. This process, known as deglazing, captures all the concentrated flavors.
• Add 1 tablespoon of unsalted butter and ¾ cup of sliced white mushrooms to the pan. Sauté the mushrooms until they are soft and have released their moisture.
• Stir in 1 teaspoon of Italian seasoning. Return the seared pork chops to the braiser, nestling them among the mushrooms and deglazed pan juices.
• In a separate bowl, combine the cooked red potatoes with 2 teaspoons of lemon zest, 1 tablespoon of olive oil, and 2 minced garlic cloves. Toss gently to coat the potatoes evenly.
• Arrange the lemon garlic potatoes around the pork chops in the braiser. Pour in ½ cup of water.
• Cover the braiser with its lid and reduce the heat to medium-low. Allow the dish to cook for approximately 15 minutes, or until the internal temperature of the pork chops reaches 145 degrees Fahrenheit (63 degrees Celsius) when checked with a reliable meat thermometer.
• Once cooked, remove the braiser from the heat. Let the chops rest for a few minutes before serving. Plate the tender braised pork chops alongside the fragrant lemon garlic potatoes and the rich pan sauce. Enjoy your delicious homemade meal!

Expert Tips for Braising Success

Achieving perfectly tender and flavorful braised pork chops is easier than you think, especially with a few insider tips:

• Use the Right Pan: For the best results, invest in a quality braiser pan. These are typically wide, shallow pots with tight-fitting lids that promote even cooking and excellent moisture retention, essential for braising. A Dutch oven or a heavy oven-safe skillet with a lid also works wonderfully.
• Alternative Braising Liquids: While sherry adds a unique depth, you can easily substitute it with chicken stock, vegetable broth, or even dry white wine for equally delicious results. Experiment to find your favorite flavor profile!
• The Importance of a Meat Thermometer: Pork can dry out quickly if overcooked. A reliable meat thermometer is your best friend here. Always aim for an internal temperature of 145 degrees F (63 degrees C) in the thickest part of the chop. This ensures juicy, safe-to-eat pork every time. After reaching 145°F, let the meat rest for a few minutes; its temperature will continue to rise slightly (carryover cooking) and the juices will redistribute, resulting in maximum tenderness.
• Don’t Skimp on the Sear: The initial high-heat sear isn’t just for color; it’s about building a foundation of deep, caramelized flavor (the Maillard reaction) that will carry through the entire dish. Don’t rush this step.
• Scrape the Fond: After searing the pork, deglaze the pan thoroughly. Those browned bits on the bottom of the pan are packed with flavor. Scraping them up and incorporating them into your braising liquid is key to a rich sauce.

Versatile Serving Suggestions and Variations

While the lemon garlic potatoes are a fantastic accompaniment, these braised pork chops are incredibly versatile and pair well with a variety of side dishes. You can easily customize this meal to suit your preferences or what you have on hand.

Alternative Side Dishes:

If you wish to explore beyond the potatoes, or simply want more vegetable options, consider these:

• Best Sautéed Spinach: A quick and healthy green side that adds freshness.
• Fried Cabbage: Savory and tender, providing a different texture.
• Honey Balsamic Roasted Brussels Sprouts: Sweet and tangy, a crowd-pleaser.
• Roasted Green Beans: Simple, elegant, and always delicious.
• Air Fryer Brussels Sprouts: Crispy and flavorful with minimal effort.

You can also skip the mushrooms and instead sauté diced onions and bell peppers in a little butter after deglazing the pan, adding another layer of vegetable goodness to your braising liquid.

Recipe Variations:

Feel free to experiment with the flavors of your braised pork chops:

• Herb Swaps: Instead of Italian seasoning, try fresh rosemary and thyme for a more rustic flavor, or a touch of smoked paprika for a hint of smoky warmth.
• Braising Liquid Boosts: Enhance the richness by using beef broth or a mix of chicken broth and a splash of apple cider. For a bolder flavor, a robust red wine can replace the sherry.
• Added Vegetables: Carrots, celery, or pearl onions can be added to the braising liquid alongside the mushrooms for more complexity and a complete vegetable medley.
• Creamy Finish: Stir in a tablespoon or two of heavy cream or a dollop of crème fraîche at the very end for a lusciously creamy sauce.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making braised pork chops:

Can I use boneless pork chops for this recipe?

While bone-in chops are recommended for their flavor and moisture, you can use boneless pork chops. Adjust the cooking time, as boneless chops will cook faster. Monitor with a meat thermometer to ensure they reach 145°F without overcooking.

How do I store leftover braised pork chops?

Store any leftover pork chops and potatoes in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making for delicious reheated meals.

Can I make this dish ahead of time?

Yes, braised dishes often taste even better the next day! You can prepare the entire dish, let it cool completely, and then refrigerate. Reheat gently on the stovetop or in the oven until warmed through. You may need to add a splash of broth or water to maintain moisture.

What kind of braiser pan should I use?

A Dutch oven or a wide, shallow, heavy-bottomed pan with a tight-fitting lid is ideal. Cast iron or enameled cast iron pans work wonderfully due to their excellent heat retention and distribution.

Ready to try this simple yet impressive recipe? These Braised Pork Chops with Lemon Garlic Potatoes are guaranteed to be a hit, offering tender pork, flavorful potatoes, and a rich sauce all in one delightful pot. It’s the kind of comforting, satisfying meal that truly nourishes the soul.

If you love this recipe and decide to make it, please snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can see your delicious creation and leave a comment!

Braised Pork Chops

Author: Anna

These Braised Pork Chops are a special dinner for a special occasion. Learn this simple cooking technique and make the best bone-in pork chops with lemon garlic potatoes!

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Prep Time: 10 mins | Cook Time: 32 mins | Total Time: 42 mins

Course: Main Course | Cuisine: American

Servings: 2 people | Calories: 664 kcal

Ingredients

• 2 bone-in pork chops
• Salt and pepper to season the meat
• 2 teaspoon olive oil
• ½ cup sherry cooking wine
• ½ cup water
• 1 teaspoon Italian seasoning
• ¾ cup sliced white mushrooms
• 1 tablespoon unsalted butter
• 1 lb red potatoes, scrubbed, quartered
• 2 teaspoon lemon zest
• 2 garlic cloves, minced
• 1 tablespoon olive oil

Instructions

1. Cook potatoes until fork-tender. Drain. Let sit covered while you cook the chops.
2. Season pork chops with salt and pepper on both sides.
3. Add olive oil to the braiser and heat it up on medium-high heat.
4. When the pan is hot, place pork chops in the braiser. Sear 4 to 5 minutes on each side.
5. Transfer onto a plate. Cover with aluminum foil.
6. Add sherry to the braiser and de-glaze the pan. Scrape all the brown bits from the bottom of the pan.
7. Add butter, mushrooms and cook until soft.
8. Add Italian seasoning. Return the pork chops to the pan.
9. Toss potatoes in lemon zest, oil and garlic. Arrange the potatoes on the side.
10. Add water to the pan. Cover the braiser. Let cook on medium-low heat for 15 minutes, or until the pork chops registers 145 degrees F when checked with a meat thermometer.
11. Plate and serve.

Notes

• Please note that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
• Use a meat thermometer to ensure you don’t overcook the meat, which is really easy to do with pork.

Nutrition

Calories: 664kcal | Carbohydrates: 40g | Protein: 40g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 143mg | Potassium: 1770mg | Fiber: 4g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 23.8mg | Calcium: 80mg | Iron: 3.4mg

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This post was originally published on February 9th, 2014 and updated on June 19th, 2020.