Fall

Braised Pork Chops

by:
May 15, 2014
0
0 Ratings
Braised Pork Chops
  • Serves 4
Author Notes

These succulent pork chops are browned and then roasted in their juices and served with a sweet white wine and brown sugar sauce. —Nikki

What You'll Need
Ingredients
  • Brine
  • 8 cups water
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 3 bay leaves
  • Pork Chops
  • 4 pork chops
  • 1 tablespoon canola oil
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 tablespoon brown sugar
Directions
  1. Brine
  2. Bring the brine ingredients to a boil and then allow it to cool to room temperature. Immerse the pork chops in the brine and refrigerate for twelve hours or overnight.
  1. Pork Chops
  2. Preheat your oven to 425 degrees.
  3. Heat oil over medium-high heat in an ovenproof frying pan until it shimmers. Place the pork chops in the pan without crowding them.
  4. Cook for four minutes on one side, and three minutes on the other, until both sides are nicely browned.
  5. Transfer pan to the oven, and bake for 15 minutes, or until pork reaches an internal temperature of 140 degrees. Transfer to a plate and allow the pork to rest in a warm place for ten minutes.
  6. Return the pan to the stove and turn the heat to high. Pour in the wine to deglaze the pan, scraping all the juices and tasty bits off the bottom of the pan. Add the chicken stock, the brown sugar, and salt and pepper to taste and cook until the sauce has reduced by half and turned syrupy.
  7. Pour the sauce over the chops and serve.
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1 Review

Transcendancing
Transcendancing February 3, 2015
This was easy, but I have mixed opinions about it. I love that it's simple and easy to put together without pre-planning a whole lot. I think the flavour is good but not outstanding. I left the chops to brine for 12 hours and I could definitely taste it in the finished result (mostly the salt though). My chops were cooked after turning them and didn't need to go in the oven, just rested while I deglazed the pan - I'm not convinced the black grit on the bottom of the pan was actually the tasty bits described but it worked out fine. It was all fine - just not as awesome as I'd hoped for.