If there’s one dish that instantly takes me back to cozy weeknight dinners and slow, quiet evenings in the kitchen, it’s braised pork chops. They’re the kind of meal that makes your home smell like someone really knows what they’re doing in the kitchen—even if all you did was let it simmer low and slow. These Skillet Braised Pork Chops are deeply flavorful, ridiculously tender, and cooked in a sweet and tangy balsamic onion sauce that honestly deserves a spoon of its own.
This is the sort of recipe I bring out when I want to impress without fuss. Perfect for lazy Sundays, casual family get-togethers, or just when you’re in the mood for something hearty but humble.
What You’ll Need (and Why It Matters)
Here’s what goes into making these rich, fall-apart pork chops—and a little insight on why each ingredient pulls its weight.
Bone-In Pork Loin Chops
I always go with bone-in for this. The bone helps the meat cook more evenly and keeps it from drying out, which is exactly what you want with pork. Boneless works too in a pinch, but expect it to be just a tad less juicy.
Yellow Onion, Garlic & Fresh Thyme
Simple aromatics, but they work magic. The onion softens and turns sweet as it simmers, and the garlic adds that low-key depth that makes you go back for “just one more bite.” And thyme? It brings an earthy freshness that balances the tangy sauce.
The Braising Sauce
This is where the flavor really blooms. A mix of beef broth, balsamic vinegar, Dijon mustard, Worcestershire sauce, and a touch of brown sugar—it’s sweet, savory, and slightly tangy all at once. Don’t skip any of it. It all works together.
Olive Oil, Salt & Pepper
The kitchen basics—but don’t underestimate a good seasoning. Freshly cracked pepper and flaky salt can turn a plain sear into something you’ll want to nibble before it even hits the sauce.
Let’s Cook These Chops Low and Slow
You don’t need to overthink this recipe. Let the ingredients do their job, and it’ll come together beautifully.
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Sear First, Worry Later
Start by giving your pork chops a quick sear in a hot skillet with olive oil. A good sear locks in flavor and makes them look irresistibly golden. Don’t stress about cooking them through yet—we’ll take care of that during braising. -
Clear the Skillet
Once the chops are seared, take them out and wipe the skillet with a paper towel. It’s a tiny step but worth it—this keeps the sauce from getting overly greasy later on. -
Build the Base
Toss in your onions and garlic, cook them down just until they soften and start to smell amazing. That’s when you know it’s time for the good stuff. -
Pour in the Sauce Ingredients
In goes the broth, balsamic vinegar, Dijon, Worcestershire, and brown sugar. Stir everything together until it looks like a rich, glossy pool of flavor. -
Braise Until Tender
Put those chops back in, snuggle them into the sauce, cover the skillet, and let them cook gently on low heat. I usually go for about 45 minutes to an hour—long enough for the meat to turn fork-tender.
You can do this on the stovetop, or pop the covered skillet into a low oven if your back needs a break. Either way, the end result is a plate of juicy pork chops swimming in deeply flavorful onion-y goodness.
What Goes Well with These Chops
Let’s be honest—this dish screams for a side of potatoes. I’ve served these chops with everything from roasted garlic baby potatoes to creamy mashed ones when I wanted to go all out.
If I’m feeling a bit fancy (or lazy), I’ll just roast some sweet potatoes with olive oil and smoked paprika and let them do their thing. A green veggie on the side adds some balance—think sautéed green beans, broccolini, or even steamed peas tossed with a bit of butter and lemon zest.
Leftovers That Actually Taste Better the Next Day
These pork chops store surprisingly well. I keep any leftovers in an airtight container, making sure they’re sitting in some of that sauce to keep them moist. They’ll be good in the fridge for 2–3 days.
When reheating, I usually go stovetop with a splash of broth or water to loosen the sauce. If you’re using a microwave, cover the dish to keep the pork from drying out. Trust me—it’s worth the extra minute.
Real Talk: Why I Keep Coming Back to This Recipe
This recipe feels like a little kitchen secret I’m always happy to share. It’s unfussy but feels like you’ve made something truly special. I’ve served it on rainy evenings with just a glass of red wine, and I’ve made it when friends came over and I didn’t want to be stuck cooking all night. It’s flexible, forgiving, and full of flavor.
Once you try this method of cooking pork chops—sear and then slow braise—you’ll probably never go back to the quick fry. It’s just one of those comforting meals that quietly wins everyone over.
Braised Pork Chops
If you crave melt-in-your-mouth pork chops with unbeatable flavor, these skillet-braised pork chops are your answer.
Ingredients
- 4 bone-in pork loin chops
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 3 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Sear the Chops:Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high. Season pork chops with salt, pepper, and thyme. Sear each side for 3–4 minutes, or until richly browned. Transfer to a plate.
- Sauté Aromatics:Carefully drain the pan, then add the remaining olive oil. Lower the heat to medium, add onions, and sauté for about a minute. Add garlic and cook until fragrant and onions soften—avoid burning.
- Build the Sauce:Pour in beef broth, brown sugar, balsamic vinegar, Dijon, and Worcestershire sauce. Stir well, scraping up any golden bits from the pan. Simmer for a minute to blend flavors.
- Braise Gently:Nestle pork chops back into the skillet, spooning sauce over the tops. Increase heat to bring the sauce to a boil, then cover, reduce to low, and braise for 45–60 minutes. The chops should be buttery and tender by the end.
- Serve:Let the pork rest briefly, then serve spooned with extra sauce from the pan. Pair with mashed potatoes, rice, or roasted veggies for a rich, satisfying meal.
Notes
- For a gluten-free meal, make sure your balsamic vinegar, Dijon mustard, and Worcestershire sauce are all certified gluten-free.
- Prefer oven braising? Sear and build your sauce as above, then transfer everything to an ovenproof, covered skillet or baking dish. Braise in a 325°F oven for 45–55 minutes, until tender.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 493Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 132mgSodium 433mgCarbohydrates 17gFiber 1gSugar 12gProtein 42g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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