Easy Pork Chop Dinner

Pork chops have a reputation for going dry, and most home cooks have suffered through a few leather-soled chops to prove it. The fix is a slow braise. Sear the pork chops hard in olive oil first to build a flavorful brown crust, then drop the heat and let them simmer gently in chicken broth for an hour. The connective tissue softens, the muscle fibers relax, and what comes out of the pan is fork-tender pork with no crying involved.

Onion and garlic do the supporting work, sweetening the braising liquid into a quick pan sauce as everything cooks. The chicken broth seems unusual for pork but it adds savory depth without the heaviness of beef stock. Spoon the pan juices over the chops at serving time, or reduce them down for a few minutes after pulling the meat to make a proper gravy.

Pro Tips

• Pat the chops dry with paper towels before searing. Wet meat steams instead of browning and you lose the crust.
• Don’t crowd the pan. Sear in batches if needed so each chop touches the metal directly.
• Use bone-in chops if you can. The bone insulates the meat and helps keep it moist during the long simmer.
• Add a splash of white wine or apple cider to the broth for extra brightness in the pan sauce.

Variations

• Stir in a tablespoon of Dijon mustard and a tablespoon of cream at the end for a French-style finish.
• Add sliced apples to the braise for a sweet-tart pairing that loves pork.
• Throw in a sprig of fresh rosemary or thyme during the simmer for an herbal note.