Braised Pork Recipe Ideas

Skillet Braised Pork Chops Valerie's Kitchen

WEBFeb 10, 2015 · Heat 2 tablespoons olive oil in a large heavy skillet over MEDIUM-HIGH heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until …

Rating: 4.8/5(198)
1. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.
2. Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan tightly, reduce heat, and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.
3. If you prefer to use the oven, cover the skillet (ovenproof) or transfer to a baking pan and cover tightly with foil. Braise the pork chops at 325 degrees for about 45 to 55 minutes, until tender
4. Adapted from About.com

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FallApart Braised Pork Shoulder FIXED on FRESH

WEBJun 10, 2020 · Instructions. STEP 1: PREPARE . Preheat the oven to 375 degrees F. STEP 2: SEASON AND BROWN THE PORK . Sprinkle the pork shoulder generously with salt …

Rating: 5/5(1)
1. PREPARE: Preheat the oven to 375 degrees F.
2. SEASON AND BROWN THE PORK: Sprinkle the pork shoulder generously with salt and pepper. Heat the olive oil in a large dutch oven over high heat. Once the oil is hot, brown the pork on all sides for 2-3 minutes per side. Remove the pork to a plate.
3. COOK THE ONIONS: Reduce the heat to medium. If the pan is too dry, add a splash of additional oil, however is there is more than enough fat to coat the pan, you may want to drain any excess. Add the onions to the pan and season them with salt and red pepper flakes. Allow the onions to cook for 6 to 7 minutes or until they are soft. Add the garlic stir continuously for 30-60 seconds.
4. CREATE THE SAUCE: Pour in the wine, simmer until it reduces by half (about 8 minutes), stirring occasionally. Stir the mustard and nutmeg into the sauce. Then return the pork and add the bay leaves, thyme and 2 cups of broth. Bring to a boil, cover and put the Dutch oven in the prepared oven. Cook for 1 hour.

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