Braised Pork Chops
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2 to 3 mediumbone-in pork chops
4 Tbspflour, plus more for dredging
2 Tbspvegetable oil
2 to 3 mediumyellow onions, halved and thinly sliced
1dried bay leaf
1/4 cbrandy (optional)
2 to 3 cchicken broth
How to Make Braised Pork Chops
- Preheat oven to 325 degrees.
- Sprinkle the chops with a little salt and pepper on both sides, then coat in the flour. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the chops, 3 to 4 minutes on each side or until golden. Remove to a plate.
- Melt the butter in the pork chop drippings and add the onions (seems like a lot of onions, but it's not,) bay leaf and a little salt and pepper. Cook over medium to medium-low heat until tender; 12 to 15 minutes; sprinkle in the 2T of flour and stir for about a minute.
- Deglaze the pan with the brandy, if using. Slowly stir in the chicken broth, to combine. Slide the chops back into the sauce and cover.
- Roast for 1-1/2 to 2 hours (depending on how thick the chops are), until very tender. NOTE: I use loin pork chops no more than an inch thick, but not the "thin cut" ones I have seen at the grocery store. I use the full two hours.
- Remove meat to a serving platter. Serve with gravy on the side. NOTE: Gravy should not need anything but a good stir. The onions will almost have melted while cooking and flavored it nicely.