Braised Pork Chops – a delicious recipe with Brine, water, salt, brown sugar, bay leaves, Chops. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
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.
419
kcal
Calories
18
g
Fat
31
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Brine, 8 cups water, 1/2 cup salt, 1/2 cup brown sugar, and more.
Yes, Braised Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
