Skillet Braised Pork Chops
This recipe features succulent bone-in pork chops seared to perfection, then braised in a rich, flavorful sauce. The sauce, a delightful blend of chicken broth, Dijon mustard, balsamic vinegar, brown sugar, and Worcestershire, infused with aromatic onions, garlic, and thyme, yields tender, savory pork chops ideal for a hearty meal.
Equipment
- 1 Large Heavy-Bottomed Skillet Preferably cast iron or stainless steel, with a lid for braising
- 1 Tongs For searing and handling hot pork chops
- 1 Chef's knife For chopping onions and mincing garlic
- 1 Cutting Board For prepping ingredients
- 1 Measuring Spoons and Cups For precise ingredient measurements
Ingredients
Main
- 3 tablespoons olive oil divided or as needed
- 4 bone-in pork chops
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- 1 cup diced onions
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons light-brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Pat pork chops dry with paper towels and generously season both sides with kosher salt, freshly ground black pepper, and chopped fresh thyme.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Sear the seasoned pork chops in batches (if necessary to avoid overcrowding) for 3-5 minutes per side, until deeply golden brown. Remove chops from the skillet and set aside.
- Reduce heat to medium, add the remaining 1 tablespoon of olive oil (if needed), and sauté diced onions in the same skillet until softened and translucent, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn.
- Pour in chicken broth, Dijon mustard, balsamic vinegar, light-brown sugar, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the skillet to deglaze. Bring the sauce to a gentle simmer.
- Return the seared pork chops to the skillet, nestling them into the sauce. Ensure they are partially submerged.
- Cover the skillet and reduce heat to low. Braise for 20-30 minutes, or until the pork chops are very tender, flipping halfway through for even cooking.
- Remove the pork chops from the skillet. If the sauce is too thin, increase the heat to medium-high and simmer uncovered for a few minutes until it thickens to your desired consistency.
- Serve the braised pork chops immediately, spooning the rich sauce generously over them.
Notes
Achieving a perfect sear on the pork chops before braising is crucial for deep flavor and color; ensure the skillet is hot and avoid overcrowding the pan. Bone-in chops provide more flavor and moisture during the long braise. For the braising liquid, the combination of Dijon, balsamic, brown sugar, and Worcestershire creates a beautifully balanced sweet-tangy-savory profile – taste and adjust seasoning before adding the chops back. Braising time will vary based on chop thickness; aim for tender but not falling apart. Always rest the pork chops briefly after cooking to allow juices to redistribute, ensuring maximum succulence.