Skillet Braised Pork Chops
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
217 kcal
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Course
Main Course
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Cuisine
American
Skillet Braised Pork Chops
Description
Skillet Braised Pork Chops feature bone-in pork loin chops trimmed of excess fat and generously seasoned with salt, black pepper, and Italian seasoning. The chops are browned in their rendered fat within a hot skillet, developing a richly colored crust that enhances flavor and texture.
After searing, chicken broth is added to the pan and brought to a boil before covering and simmering over low heat. This slow braise gently cooks the chops through in 20 to 25 minutes, keeping them moist and tender. Once cooked, the pork is removed and the braising liquid is boiled down to intensify and thicken into a thin sauce that is spooned over the chops for serving.
This method produces pork chops with a balance of browned, savory exterior and juicy interior. The pan sauce adds a concentrated savoriness that complements the herb seasoning. It pairs well with simple sides like mashed potatoes or vegetables.
Pork chops should be removed from heat once they reach an internal temperature of 135°F, as they will continue to rise to the recommended 145°F during rest. Leftovers store well in the refrigerator for a few days and reheat gently to maintain moisture.
Ingredients
- 4 pork loin chops bone-in
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Italian seasoning
- cooking spray
- ¾ cup chicken broth
Instructions
- Remove any excess fat from chops.
- Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.
- Heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the trimmed fat from the pork chops. You want enough to render about a tablespoon of fat.
- When the fat has rendered, add the pork chops to the pan.
- Brown well on both sides.
- Add the chicken broth and bring up to a boil.
- Cover the pan and reduce the heat to low.
- Simmer until chops are done throughout. Approximately 20-25 minutes.
- Remove the pork chops from the pan. Increase the heat to bring the liquid to a boil. Continue cooking until reduced to a thin sauce. Spoon the pan sauce over the chops and serve.
Notes
- Remove chops from heat at 135°F internal temperature; carryover cooking will raise to 145°F.
- Store leftovers in the refrigerator and consume within 2-3 days.
- Reheat gently in the microwave or on low stovetop heat to preserve moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 217kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 808mg | 34% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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