Braised pork chops

Robin Lieneke


I kind of made this up as I went along one night for dinner. It turned out so good I had to write it down.


★★★★★ 2 votes

15 Min
30 Min


  • 4
    pork loin chops, boneless about 1 inch thick
  • 4 Tbsp
  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    flour, seasoned, separated
  • 1/2 c
    scallions white and green parts, chopped
  • 1 c
    baby bella mushrooms, sliced
  • 1/2 c
  • 2 tsp
    chicken base
  • 2 tsp
    worchrstershire sauce
  • 2 c
  • 2 tsp
    mustard, spicy brown
  • 2 1/2 c
    fresh spinach

How to Make Braised pork chops


  1. Melt butter in large deep skillet. Coat chops in 1/2 of the seasoned flour and brown both sides. Remove chops from skillet and set aside.
  2. Add olive oil to skillet. Add scallions and mushrooms sauté for a couple minutes till softened. Add wine, chicken base, worchrstershire sauce and 1 cup of water reduce heat to low and simmer for 5 minutes
  3. Mix remaining flour with 1 cup of hot water until smooth with no lumps. Add to skillet and stir until thickened. Mix in mustard.
  4. Return chops to skillet and simmer on low heat for 25 minutes, turning halfway through cooking. Remove chops to plate. Stir in spinach just until wilted. Serve over pasta or rice.

Printable Recipe Card

About Braised pork chops

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Hashtags: #spinach #pork chops

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